Eggplant Caponata

Name: Eggplant Caponata
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S

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