|
In a large nonstick skillet, heat the oil. Saute the garlic until just fragrant, about 2 minutes. Add 1/4 cup of the water and cook, stirring, until softened, about 5 minutes. Add the celery and 2 T of the water; cook, covered, 5 minutes. Stir in the tomatoes, raisins, mint, capers, and thyme; cook, covered, 10 minutes. Uncover and cook 4 minutes longer. Let cool to room temperature and serve. Or cover and refrigerate for up to 3 days.
|
