1/4 cup olive oil |
1 1/4 lbs eggplant, cut into a small dice |
1 medium onion, chopped fine |
1/2 cup celery, chopped fine |
1/2 cup green olives, pitted and chopped fine |
1/4 cup capers, drained and chopped |
1/4 cup red wine vinegar |
1/4 cup golden raisins |
1/4 cup pignolis (pine nuts), toasted |
1 cup ripe tomatoes (preferably Italian plum), diced |
to taste Sugar |
1/4 cup Italian flat-leafed parsley, chopped fine |