Eggplant Caponata with Golden Raisins

Name: Eggplant Caponata with Golden Raisins
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 30 baguette slices, brushed with olive oil and toasted; 1 Tbsps capers; 1 rib celery rib, finely diced; 340 grams eggplant, peeled and cut into 1/2-inch dice; 1 garlic clove, minced; 2 Tbsps golden raisins; 2 Tbsps chopped pitted green olives; 1 jalapeño, seeded and minced; 3 Tbsps extra-virgin olive oil; 1 small onion, finely diced; 10 servings Freshly ground pepper; 1 red bell pepper, cut into 1/2-inch dice; 10 servings Salt; 1 Tbsps sherry vinegar; 1 medium tomato, cut into 1/2-inch dice; 1 Tbsps tomato paste

Eggplant Caponata with Golden Raisins is a vegan side dish. This recipe covers 53% of your daily requirements of vitamins and minerals. One serving contains 2094 calories, 67g of protein, and 30g of fat. This recipe serves 10. From preparation to the plate, this recipe takes roughly 1 hour. A mixture of golden raisins, olive oil, tomato, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a colander, sprinkle the eggplant with 1 teaspoon of salt and toss; let stand for 30 minutes. Squeeze out any excess water.

Ingredients you will need

Eggplant

Water

Salt

Equipment you will use

Colander

Meanwhile, in a small bowl, soak the raisins in hot water until softened and plump, about 10 minutes.

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Raisins

Water

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Bowl

Drain.

In a medium saucepan, heat 1 1/2 tablespoons of the olive oil.

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Olive Oil

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Sauce Pan

Add the onion and celery, cover and cook over moderately low heat until softened, about 4 minutes.

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Celery

Onion

Add the red bell pepper, garlic and jalapeo and cook over moderate heat until softened, about 4 minutes.

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Red Pepper

Garlic

Add the tomato paste and cook, stirring, until shiny, about 1 minute.

Ingredients you will need

Tomato Paste

Add the tomato and cook over moderately high heat, stirring a few times, until it begins to break down, about 2 minutes.

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Tomato

Transfer the mixture to a bowl.

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Bowl

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

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Olive Oil

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Frying Pan

Add the drained eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 4 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the eggplant is very tender, about 3 minutes longer.

Ingredients you will need

Eggplant

Transfer the eggplant to the bowl and add the olives, capers, raisins and sherry vinegar. Season with salt and pepper.

Ingredients you will need

Salt And Pepper