Italian Eggplant Capanota
Ingredients
- ¼ cup olive oil
- 1 medium onion chopped
- 1 celery stalk chopped
- 1 medium eggplant cut into ½-inch cubes
- 1 red bell pepper seeded and cut into ½-inch cubes
- 14 ½ ounce can diced tomatoes in juice
- 3 tbsp. gold raisins
- ½ tsp. dried oregano
- ¼ cup red wine vinegar
- 4 tsp. sugar
- 1 tbsp. capers rinsed and drained
- ½ tsp. kosher salt
- ½ tsp. ground black pepper
Instructions
- Heat olive oil over medium-high heat
- Add onion, cook until soft
- Add celery and eggplant, cook until soft
- Add bell pepper and cook about 5 minutes
- Mix in tomato, raisins, oregano
- Simmer over medium-low heat, stir frequently
- Cook about 20 minutes until thick
- Stir in vinegar, sugar, capers, salt and pepper
- Serve warm as a sauce