Lisa's Southern Kitchen

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Instructions:

• 2 lb. Eggplant, cut into cubes

• 2 Celery, chopped

• 1 Red Bell Pepper, chopped

• 1 Red Onion, chopped

• 1 cup Pitted Olives, chopped

• 1/2 Italian Parsley, chopped

• 2 tbsp. Basil for garnish

• 1 can Tomato Paste

• 1/2 cup Pine Nuts

• 1/2 cup Raisins

• 2 tbsp. Capers, rinsed

• 2 tbsp. Granulated Sugar

• 1/4 cup Red Wine Vinegar

• 1/4 cup Red Pepper Flakes

• Salt and Black Pepper to taste

• Olive Oil

Instructions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper and place eggplant in the baking sheet and bake for 30 minutes until done.
2. In a skillet over med high heat toast the pine nuts for 5 minutes until softened and take off heat and set aside.
3. In a large pot over med high heat drizzle in olive oil and add celery and red bell pepper, saute for 4 minutes until softened.
4. Add in tomato paste, cook for 5 minutes and stirring occasionally and add in red pepper flakes and cook for 25 seconds.
5. Add in green olives, capers and raisins, sugar, red wine vinegar and cook for 5 minutes.
6. Add in roasted eggplants and stir well until combined and season with salt and black pepper to taste. Take off heat and add in pine nuts and parsley. Serve warm.