Snappy Eggplant

Ingredients

1⁄4 cup
olive oil
1⁄4 cup
chicken broth or white wine
2 tablespoons
red wine vinegar
1 teaspoon
cinnamon
2
medium eggplants (peeled and cubed)
1
red onion (chopped)
1
yellow (cored and diced large )
1
red bell pepper (cored and diced large )
4 cloves
garlic (minced)
3
stalks celery
1⁄2 pound
Greek olives (pitted and chopped)
1⁄2 cup
golden raisins
2 tablespoons
capers
 
salt to taste (if permitted)
Yields:
servings

Instructions

Heat ¼ cup olive oil in a large pan over medium heat. Add eggplant, peppers, onion, garlic, cinnamon and celery. Stir and cook for a few minutes. Add vinegar and broth or wine, raisins, capers and olives. Simmer, stirring occasionally, until the eggplant is soft. Add salt if desired.