Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
Photograph by Antonis Achilleos
More Recipes and Ideas:
Grilled Eggplant Caponata Bruschetta with Ricotta Salata, Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs, Grilled Eggplant Roulade with Balsamic Glaze, Sauerkraut Recipes, Ratatouille Recipes, Baked Beans, Mashed Potato Recipes, Eggplant Recipes, Roasted Broccoli Recipes