Categories: salad- cooked
Ingredients
- 1/4 cup golden raisins
- 1/4 cup dry red wine
- 1 small eggplant, peeled and cut into 1/2-inch slices
- 1 small red onion, peeled and cut into 1/2-inch slices
- 1/4 cup olive oil
- 1 Tbsp. capers, drained
- 1 Roma tomato, peeled, seeded and chopped
- 1/4 kalamata olives, pitted and sliced
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. shredded basil
- 2 Tbsp. finely chopped Italian parsley
- Salt and freshly ground black pepper, to taste
Directions
- Fro best results, prepare Caponata at least one day before serving. Preheat oven to 375 degrees F.
- Measure raisins and red wine into nonreactive saucepan; heat to simmer and cook for 3 minutes until raisins are plump. Cool.
- Arrange eggplant and onion in a shallow roasting pan. Brush with olive oil. Season with salt and pepper, to taste. Roast at 375 degrees F. for 20 minutes or until golden brown. Remove and set aside.
- In mixing bowl, combine capers, tomato and olives with raisin mixture ; mix well. Cut eggplant and red onion into 1/4- inch dice and add to bowl along with balsamic vinegar, basil and parsley. Adjust seasonings with salt and pepper. Store in refrigerator, covered, overnight to allow flavors to meld.