Dinner Tonight: Eggplant Caponata

Name: Dinner Tonight: Eggplant Caponata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters canola oil; 2 teaspoons capers; 1 large eggplant, stem removed, and chopped into 1/2-inch cubes; 1 garlic clove, minced; 59 milliliters golden raisins; 79 milliliters parsley, chopped; 118 milliliters chopped red onion; 2 teaspoons red wine vinegar; 2 servings Salt and pepper; 237 milliliters diced and seeded tomatoes

You can never have too many side dish recipes, so give Dinner Tonight: Eggplant Caponatan Head to the store and pick up garlic clove, golden raisins, eggplant, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place the raisins in a bowl and cover with hot water. Set aside.

Ingredients you will need

Raisins

Water

Equipment you will use

Bowl

Pour 1/4 cup of the canola oil into a large non-stick skillet set over medium-high heat. When hot, add the eggplant cubes. Arrange in a single layer and cook for 10 minutes, turning occasionally, until browned on all sides.

Ingredients you will need

Canola Oil

Eggplant

Equipment you will use

Frying Pan

Remove with a slotted spoon and set aside.

Equipment you will use

Slotted Spoon

Pour the remaining tablespoon of oil into the skillet and turn the heat to medium. Toss in the red onion, and cook until soft, stirring often, about 3 minutes.

Ingredients you will need

Red Onion