2 tbsp. olive oil
2 c. 1/2" diced unpeeled eggplant
1/3 c. chopped onion
3/4 c. diced celery
2 tbsp. tomato paste, mixed with 1/2 c. water
1/3 c. chopped pitted olives
1 1/2 tbsp. drained capers
3 tbsp. red wine vinegar
1 tbsp. sugar
2 tbsp. golden raisins
1 tbsp. lightly toasted pine nuts
2 tbsp. chopped parsley

Heat 1 tablespoon oil in heavy skillet and cook eggplant around 5 minutes or until tender. Transfer to bowl. Add the remaining tablespoon oil to pan and cook celery and onion over moderate heat for 5 minutes. Add tomato paste mixture, olives, capers, salt and pepper to taste. Cook the mixture, stirring for 2 minutes. Add the vinegar, sugar, raisins, pine nuts and reserved eggplant. Cook, stirring until thickened (around 5 minutes). Remove from heat, add parsley. Let cool.