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.

SERVES 6

Calories: 138

Total Fat: 9 grams

Saturated Fat: 1 grams

Protein: 2 grams

Total carbohydrates: 14 grams

Sugar: 7 grams

Fiber: 4.5 grams

Cholesterol: 0 milligrams

Sodium: 199 milligrams

Photograph by Antonis Achilleos