Eggplant Caponata

By charlotteh371

Ingredients

• 1/4 cup golden raisins
• 6 cups diced peeled eggplant (about 1 lb)
• 1 1/2 tsp salt
• 4 tsp olive oil, divided
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 cup diced seeded plum tomato
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1/4 cup chopped pitted Kalamata olives
• 2 tsp capers
• 1/3 cup chopped fresh parsley

Preparation

Step 1

place raisins in a small bowl, cover with hot water and let stand 15 mins, drain. set aside.

place eggplant in a colander; sprinkle with salt. toss well. drain 1 hour. rinse well, pat dry with paper towels.

heat 1 tbsp. oil in a large nonstick skillet over medium-high heat. add eggplant, saute 9mins or until well browned. spoon eggplant into a large bowl; set aside.

heat remaining 1 tsp oil in a pan over medium high heat. add onion, saute 3 mins or until golden. add garlic and saute 1 mins. add tomato, saute 2 mins. add tomato mixture ot eggplant.

return pan to heat. add sugar and vinegar, stirring until sugar dissolves. stir in raisins, olives, and capers. add eggplant mixture, stirring to combine. remove from heat, stir in parsley. serve warm at room temp.

Note: carponata will keep in fridge for up to 5 day. Bring to room temp before serving.