Ingredients

• 1/2 cup rosemary oil or 1/2 cup olive oil
• 1 large eggplant, peeled and cubed (1/2 inch)
• 1 cup diced celery
• 1 onion, sliced
• 2 garlic cloves, minced
• 1/4 cup sun-dried tomato packed in oil
• 1 cup sliced black olives
• 1/4 cup capers, rinsed and drained
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 3 tablespoons pine nuts, chopped
• 1/3 cup balsamic vinegar
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 cup diced tomato