Author Notes
Classic Italian eggplant stew with tomatoes and onions, accented with capers, olives and raisins. —Vicky | Things I Made Today
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Ingredients
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1/4 cup
olive oil
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1
large red onion, chopped
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2
pounds eggplant, cut into 1/2 inch cubes
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1
teaspoon Kosher salt
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1/2
pound tomatoes, chopped
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1/4 cup
capers
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1/2 pound
green olives
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1/4 cup
raisins
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2 tablespoons
fresh oregano, chopped
Directions
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Heat olive oil in a heavy bottomed skillet, preferably cast iron, over medium high heat. Add onion and cook until translucent, about 3-5 minutes. Add eggplant and salt and cook until it starts to soften. Cook for about 10-12 minutes, stirring frequently, until eggplant is softened. If eggplant is too dry, add additional olive oil.
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Stir in tomatoes, capers, green olives and raisins and cook for an additional 3-4 minutes, allowing all the flavors to meld.
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Remove from heat, let cool slightly, adjust salt to taste, and garnish with oregano. Serve warm as side dish or let cool completely and serve cold as antipasti.
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