INGREDIENTS
2 Tbs
olive oil
2
celery stalks
1 medium
eggplant
1
bell pepper
1 medium
onion
114 1/2 ozs
canned tomatoes
2 Tbs
tomato paste
1/2 cup
water
1/4 cup
raisins
2 tsps
oregano
1/4 cup
balsamic vinegar
2 tsps
sugar
2 tbsp
capers
1/2 tsp
salt
1/2 tsp
pepper
1 serving
basil leaves