Eggplant Caponata

By Joan_Z

I left out the raisins. Could use a little more capers. Used 1 good sized eggplant but it was too big.

Ingredients

• 3 Tbsp golden raisins
• 1 1/2 Tbsp Red Wine Vinegar
• 2 Tbsp Olive Oil
• 8 oz. Eggplant - cubed 3/4 " cubes
• 1 c. Red Bell Pepper - chopped
• 3/4 c. chopped white onion
• 1 c. chopped tomato (fresh)
• 2 Tbsp. chopped drained capers
• 1/4 tsp. Crushed Red Pepper
• Fresh Mint - chopped

Preparation

Step 1

Combine 3 Tbsp Golden raisins and 1 1/2 Tbsp Red Wine Vinegar in a bowl.

Heat 2 Tbsp Olive Oil in large nonstick skillet over medium-high.
Cut eggplant into 3/4 inch cubes.
Add 1 c. chopped red bell pepper, 3/4 c. chopped white onion and eggplant cubes to skillet. Cook, stirring occasionally, until softened - 10-12 minutes.

Stir in 1 c. chopped tomato, 2 Tbsp. chopped, drained capers, 1/4 tsp. crushed red pepper and raisin mixture. Simmer until slightly thickened, about 5 minutes.

Sprinkle with 2 Tbsp. chopped fresh mint.