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Sicilian Tomato Soup

1 1/2 C olive oil
3 garlic cloves, minced
3 C red onion, diced
8 C eggplant, diced
4 C red pepper, diced
3 C celery, diced
8 C zucchini, diced
2 large cans whole tomato, mashed
1/2 C capers, rinsed
1/2 C olives, chopped
1/2 C raisins
chopped basil

Warm oil in large pot on medium heat, add onion, garlic and eggplant. Cook for 15-20 minutes (check with Chef). Add pepper, celery, zucchini and cook for another 10 minutes. Open can of tomatoes, mash by hand, add to soup. Bring to boil, simmer until all vegetables are tender. Remove from heat, add capers, olives and raisins, just before serving, add basil. Season and serve.

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