Equipment
- Covered non-stick sauté pan
- Sealed container for storage (preferably glass)
Ingredients
- 2 pints fairy eggplants, cubed or 1 large eggplant, cubed
- 4-5 roma tomatoes, chopped
- 1 red bell pepper, chopped
- 3 tbsp tomato paste
- 2 tbsp red wine vinegar
- 2-3 garlic cloves, chopped fine
- 1/4 cup raisins
- 1/4 cup olives sliced (my faves are Kalamata or Castelvetrano)
- 2 tbsp capers (no brine)
- 1/4 cup chopped fresh basil
Optional
- drizzle of pomegranate molasses or balsamic vinegar
Instructions
- In a non-stick pan, sauté the eggplant, tomatoes and peppers for a few minutes and then add the tomato paste, red wine vinegar, and garlic to the pan.
- Allow to simmer covered for about 8-10 minutes until the vegetables start to break down. Stir periodically so it all cooks evenly. Then add raisins, olives and capers and cover again.
- Continue simmering for about 5 minutes.
- Remove from heat and add basil, then drizzle with optional pomegranate molasses or balsamic vinegar. Stir and serve.
Notes
Keep leftovers refrigerated in a sealed container for up to 5 days. Depending upon how you use it, makes up to 4 servings.