Ingredients

• 1 eggplant - cut in 1" cubes
  
• 3 stalks, celery - cut in 1" cubes
  
• 1 onion - cut in 1" cubes
  
• 1 clove, garlic - whole
  
• 10 black olive
  
• 2 handfuls, golden raisins
  
• 2 tablespoons, pine nut
  
• 4 basil leaves - chopped
  
• 1 cup, plum tomatoes - whole
  
• salt and pepper - to taste
  
• 4 tablespoons, white wine vinegar
  
• 2 tablespoons, sugar
  
• 1 tablespoon, oregano
  
• 5 mint leaves
  
• 1/4 cup, extra virgin olive oil
  
• 1 lemon
  
• 12 medium, shrimp
  

Method

1. Preheat oven to 350 degrees.
   
2. Cut all vegetables to correct size.
   
3. Fry dried eggplant in oil for 15 minutes. Drain on paper towels.
   
4. Add extra virgin olive oil to pan. Heat over medium high heat until almost smoking.
   
5. Add garlic. Fry until lightly browned.
   
6. Add onion and celery. Cook for 5 minutes.
   
7. Add basil, whole black olives, raisins, whole tomatoes.
   
8. Place in oven, uncovered for 30 to 35 minutes.
   
9. Remove from oven. Add fried eggplant and pine nuts.
   
10. Add vinegar and sugar. Top with crushed mint.
    
11. May be served warm or at room temperature. Before serving drizzle with extra virgin olive oil and a bit of fresh squeezed lemon juice.
    
12. To serve with shrimp, boil the shrimp 3 minutes. Top the Caponata with several shrimp.