You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

  • 4 tablespoons olive oil
  • 2 large eggplants (about 1 pound each), cut into 1/2-inch cubes
  • 1 large yellow onion, chopped
  • 1 (15-ounce) can diced tomatoes, drained
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup red wine
  • 1/4 cup coarsely chopped walnuts
  • 1/4 cup golden raisins
  • 2 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon capers
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat olive oil in a large skillet; sauté eggplant and onion until softened, about 5 minutes.
  2. Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, salt and pepper. Stir and cook, uncovered, 15 to 20 minutes, over medium-low heat. Stir in parsley and serve with matzo crackers.
Recipe by Chef Michelle Bernstein

Videos You Might Also Like

The recipe was originally published as Eggplant Caponata on Relish.com

Didn't find what you were looking for? Try another search: