Caponata with Pistachios and Raisins with Rice

• 2 eggplants (diced)
• 2 cloves of garlic
• 1 onion (chopped)
• 4 tomatoes (grated)
• 2 sticks of celery (finely diced)
• 2 teaspoons of capers
• 20 g raisins
• 25 g pistachios
• oregano
• parsley
• 2 tablespoons of olives
• 2 ½ tablespoons of olive oil
• 3 tablespoons of balsamic vinegar
• 2 teaspoons salt
• 2 teaspoons of sugar
• 200 g rice.

1) Boil the rice in salted water. 2) Drain and rinse. 3) Chop the vegetables. 4) Fry the onions and garlic in a large pan. 5) After 5 minutes, add the eggplant and the celery. 6) Once they have started to soften, add the tomato. 7) When it has reduced, add the sugar and the vinegar and allow to reduce again. 8) Add the raisins, pistachios, capers, oregano, parsley and olives.