1/3 cup raisins or currants, plumped in warm water
3 tbsps white wine vinegar
1 1/2 tbsp sugar
extra-virgin olive oil
Dice the eggplants, salt them and drain them for 30 minutes in a colander to eliminate their bitter juice.
Rinse and pat dry.
Sprinkle with flour and deep-fry in olive oil in a skillet until golden on both sides.
Drain and set aside.
Discard most of the olive oil from the pan, leaving only about 4 tablespoons, add the diced onion and celery and cook for 5 minutes, then add the rest of the vegetables (all diced), the fried eggplant, salt and pepper to taste, the olives, capers and pine nuts, the vinegar and sugar, and cook until soft (20 to 30 minutes).
Serve slightly warm or at room temperature as an appetizer or side.