Ingredients

The following ingredients have 8 Servings
  • 1 med eggplant, cut into 1" cubes
  • 1 med red onion, diced
  • 1 med zucchini, cubed
  • 1 rib celery, chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cans diced tomatoes (14 oz)
  • 1/4 cup red wine vinegar
  • 1/2 tsp oregano
  • 1/4 cup golden raisins
  • 1/4 cup kalamata olives, chopped
  • 1 Tbs capers
  • salt, pepper
  • fresh parsley & basil to taste (maybe 1/4 cup each) and for garnish
  • 2 cups of your favorite pasta

Instruction

  • Cut your eggplant into 1" rounds and then into evenly sized cubes.  Roast them in a dry pan until slightly browned.  Remove and set aside. 
  • In a saucepan, saute a diced red onion until softened, then add in the celery, zucchini, and bell pepper.  Cook over low heat until softened, then stir in the minced garlic. 
  • Add the tomatoes and vinegar and stir until everything is mixed well.  Season with oregano. 
  • Add the eggplant back in and mix. 
  • Stir in the raisins, olives, and capers. 
  • Season to taste and add fresh basil and parsley to taste. 
  • Prepare pasta and when it's almost done, add it to the sauce along with a ladle of the pasta water to thin if needed. 
  • Garnish with parely and/or basil and serve with a side salad or a nice hunk of crispy bread.