Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil (, divided)
  • 1/2 pound eggplant (, diced)
  • 1 small onion (, diced)
  • 2 ribs celery (, diced)
  • 1/2 cup small green olives (, sliced in half)
  • 1/4 cup golden raisins
  • 1 tablespoon capers (, rinsed)
  • salt and pepper (, to taste)
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar

Instruction

  • Warm 1 & 1/2 tablespoons olive oil in a nonstick skillet. Sauté eggplant until softened (but not mushy) and golden brown. Transfer to a bowl.
  • Add the remaining 1 & 1/2 tablespoons olive oil to the skillet; sauté the onion, celery, olives, and capers until onion and celery start to soften and become translucent, but still have a little bite to them.
  • Stir in tomato paste and fry until fragrant.
  • Add in the raisins, red wine vinegar, and brown sugar. Stir to combine.
  • Return eggplant to the pan and stir to combine.
  • Season with salt, pepper, and red pepper flakes. Continue to cook for another 2 minutes or so to incorporate all the flavors.
  • Taste and adjust seasoning, if desired. Allow to cool to room temperature.Enjoy warm, room temperature, or even cold - as a side, appetizer, or snack with crostini or crackers.