From: Everyday Italian

Yield: 6 servings
Community Recipe from


  • 1/4 cup(s) olive oil
  • 1 celery stalk, chopped
  • 1 medium eggplant, cut into 1/2-inch cubes
  • 1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
  • 1 (14 1/2-ounce) can diced tomatoes with juices
  • 3 tablespoon(s) raisins
  • 1/2 teaspoon(s) dried oregano
  • 1/4 cup(s) red wine vinegar
  • 4 teaspoon(s) sugar
  • 1/2 teaspoon(s) salt, plus more to taste
  • 1/2 teaspoon(s) freshly ground black pepper, plus more to taste


  1. 1. In a large heavy skillet, heat the oil over medium heat.
  2. 2. Add the celery and sauté until crisp-tender, about 2 minutes.
  3. 3. Add the eggplant and sauté until beginning to soften, about 2 minutes.
  4. 4. Add the onion and sauté until translucent, about 3 minutes.
  5. 5. Add the red pepper and cook until crisp-tender, about 5 minutes.
  6. 6. Add the diced tomatoes with their juices, raisins and oregano.
  7. 7. Simmer over medium-low heat until the favors blend and the mixture thickens,
  8. stirring often, about 20 minutes.
  9. 8. Stir in the vinegar, sugar and 1/2 teaspoon each of salt and pepper.
  10. 9. Season with more salt and pepper to taste.
August 2012

This recipe is a personal recipe added by JudyFerraro and has not been tested or endorsed by MyRecipes.

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