3 medium eggplants, cut into large cubes
1 large onion, chopped
2 stalks celery, cut into small sections
2 zucchini, diced (green or yellow)
4 large tomatoes or 1 large can tomatoes
2 tablespoons (30 mL) drained capers
2 tablespoons (30 mL) raisins
50 g (60 mL) green olives (optional)
3 tablespoons (45 mL) Maison Orphée Organic Red Wine Vinegar
1 tsp tablespoon (15 mL) sugar
4 tablespoons (60 mL) Maison Orphée Extra Virgin Olive Oil
Maison Orphée Coarse Grey Sea Salt and white pepper to taste


Rinse the capers and soak them in cold water. Fry the eggplant with the salt in 2 tablespoons of olive oil. In a saucepan, sauté the onions in the olive oil for 2 minutes. Then add the celery, zucchini and tomatoes. Continue cooking for 10 minutes. Add the capers, raisins, olives, vinegar and sugar. Simmer over low heat for 10 to 15 minutes. Once the eggplant is cooked, drain in a colander to remove any excess water. Add the eggplant mixture and cook for 10 minutes to allow the flavours to blend. Adjust seasoning if necessary. Let cool and serve.