
INGREDIENTS:
3 T high quality olive oil
½ onion, minced
2 T garlic, minced
1 large eggplant, unpeeled & diced
4 ribs celery, diced
1 red bell pepper, seeded and diced
1 large tomato, diced
1 small zucchini, diced
1 small yellow squash, diced
2 T white wine vinegar
½ t granulated sugar
1 T capers, rinsed
2 T raisins
¼ C fresh basil, chopped
Salt and freshly ground black pepper to taste
METHOD:
In a large sauté pan heat olive oil over medium high heat. Saute onions, garlic and eggplant until onions and garlic are fragrant and eggplant is slightly browned, about 3 minutes. Add diced celery, red pepper and tomato, vinegar and sugar. Cook, stirring occasionally for 3-5 minutes, until eggplant is tender but still has some texture. Remove from heat and stir in zucchini, yellow squash, capers and raisins. Cool to room temperature and stir in chopped basil. Taste and adjust salt and pepper.