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.