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Eggplant Caponata

Yields4 Servings

 3 tbsp golden raisins
 1 ½ tbsp red wine vinegar
 2 tbsp olive oil
 8 oz eggplant
 1 cup chopped red bell pepper
 ¾ cup chopped white onion
 1 cup chopped tomato
 2 tbsp drained capers
 ¼ tbsp crushed red pepper flakes
 fresh basil
1

Combine golden raisins and red wine vinegar in a bowl, and allow them to soak. 

2

Heat olive oil in a large nonstick skillet over medium-high.

3

Cut 8 oz. eggplant into 3/4-inch cubes. Add chopped red bell pepper, chopped white onion, and eggplant cubes to skillet.

4

Cook, stirring occasionally, until softened, 10 to 12 minutes. 

5

Stir in chopped tomato, chopped drained capers, crushed red pepper, and raisin mixture.

6

Simmer until slightly thickened, about 5 minutes.

7

Sprinkle with chopped fresh basil.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories134
% Daily Value *
Total Fat 7g9%
Total Carbohydrate 11g4%

Total Sugars 8g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.