Categories: Appetizers, Low-fat 
      Yield: 1 quart 
  
      2    Medium eggplants 
    1/2 c  Vegetable stock 
      2    Onions, sliced 
      1 c  Diced celery 
    3/4 c  Tomato puree 
    1/2 c  Vinegar 
      2 tb Sugar 
      2 tb Capers 
      4 tb Raisins or currants, plumped 
           In hot water 
           Salt & pepper 
  
  Preheat oven to 400F.  Place the eggplants on a baking sheet and prick 
  with a fork.  Bake until tender but not mushy, about 35-45 minutes.  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 ther eserved 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 add vinegar and salt if 
  desired.