Red wine vinegar balances the slight sweetness of this classic eggplant caponata, featuring eggplant, raisins, tomatoes, olives, and capers. Serve with sliced fresh Italian bread or pita bread.
1/4 cup golden raisins
6 cups diced peeled eggplant (about 1 pound)
1 1/2 teaspoons salt
4 teaspoons 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 teaspoons capers
1/3 cup chopped fresh parsley
How to Make It
Place raisins in a small bowl; cover with hot water. Let stand 15 minutes; 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 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 9 minutes or until well browned. Spoon eggplant into a large bowl; set aside.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; sauté 3 minutes or until golden. Add garlic; sauté 1 minute. Add tomato; sauté 2 minutes. Add tomato mixture to 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 or at room temperature.
Note: Caponata will keep in the refrigerator for up to 5 days; bring to room temperature before serving.