Eggplant Caponata

• Produce

  • 1 Basil, fresh leaves
  • 2 Celery stalks
  • 1 Eggplant, medium
  • 1 Onion, medium
  • 2 tsp Oregano, dried
  • 1/4 cup Raisins
  • 1 Red bell pepper

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tbsp Capers

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1/2 cup Water

• Other

  • 1 14½ oz can diced tomatoes and their juices (I used fire-roasted

Found on seasonalmuse.com

Ingredients

• 2 Tbs. olive oil
• 2 celery stalks, chopped
• 1 medium eggplant, cut into ½-inch cubes
• 1 red bell pepper, cored seeded and cut into ½-inch pieces
• 1 medium onion chopped
• 1 14½ oz can diced tomatoes and their juices (I used fire-roasted)
• 2 TBS. tomato paste
• ½ cup of water
• ¼ cup raisins
• 2 tsp. dried oregano
• ¼ cup balsamic vinegar
• 2 tsp. sugar
• 2 tablespoon capers, rinsed and drained
• ½ tsp. salt, plus more to taste
• ½ tsp. freshly ground black pepper, plus more to taste
• fresh basil leaves for garnish

Directions

• Heat the oil in a large heavy skillet over medium heat. Add the celery and sauté about 3 minutes.
• Add the eggplant and sauté 5 minutes.
• Add the onions and peppers and sauté for another 5 minutes.
• Add the diced tomatoes and juices, tomato paste, water, raisins, and oregano - combine.
• Simmer over a medium-low heat until the flavors blend together and the mixture thickens - about 20 minutes.
• Stir in the vinegar, sugar, capers, salt and pepper. Season with more salt and pepper to taste. Serve with the basil leaves for garnish.