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Caponata

4 large eggplant, peeled and cut in to large chunks, salted
2 large onion, sliced thinly
4 garlic cloves, sliced
4 celery stalks, thinly sliced
2 red peppers, cored and sliced
1 C tomato puree
200 ml tomato paste
4 Tbsp raisins
1/2 C red wine vinegar
1 Tbsp sugar
2 Tbsp capers
1/2 C green olives

Saute onion in a shallow layer of oil slowly. Add garlic once onion is fully cooked. Remove onion and garlic with a slotted spoon and replace with celery and peppers and cook until soft. Rinse salt from eggplant, pat dry with paper town and cook in the same pot. As the eggplant approach tenderness, return the onion, garlic, celery and pepper to the pan, stir and continue cooking over a gentle heat until the eggplant are really tender.

Stir in the puree, paste, raisins, vinegar, sugar, capers and 300 ml of water. Season and leave to summer for about 25 minutes, keeping a careful eye on it to ensure you end up with a soft bunch of sweet-sour vegetables. Chill overnight and serve cool with crusty bread.

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