Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants 2 tb Sugar
1/2 c Vegetable stock 2 tb Capers
2 Onions; sliced 4 tb Currants or raisins; plumped
1 c Celery; diced -in hot water
3/4 c Tomato puree Salt
1/2 c Vinegar Pepper

Preheat the oven to 400 degrees. Place the eggplants on a baking
sheet and prick with a fork. Bake until tender but not mushy, about
35 to 45 minuts. When the eggplants are cool enough to handle, remove
the peel and dice the flesh into 1-inch cubes. Place the cubes in a
strainer or drainer.

In a large saute pan over moderate heat, bring the stock to a boil.
Add the onions and cook until tender, about 10 minutes. Add the
celery and cook for 5 minutes. Add the tomato puree, vinegar, and
sugar and simmer a few minutes. Stir in the reserved eggplant,
capers, and raisins and warm through. Adjust the seasoning with salt
and pepper. Serve at room temperature. This can be made a few days
ahead of time. Bring to room temperature for serving, check seasoning
and ad vinegar and salt if desired.

Serve with bread sticks or whole-grained bread.

Per serving (1/2 cup): 55 cal; .2 g fat; 0 mg chol; 46.4 mg sod w/o
added salt

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

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