Eggplant Relish with Sun Dried Tomatoes & Golden Raisins
A classic southern Italian flavor combination is eggplant and tomatoes with golden raisins added in to heighten the sweetness of the experience. Adding golden raisins to a version of Caponata, Sicilian eggplant relish, embellishes the piquancy, which Southern Italians favor.
30 mins
30 mins
4
Preparation
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Toss diced eggplant in a bowl with salt. Weight down the top of the eggplant bowl by covering it with a tight-fitting plate topped with something heavy, like a can. (The goal is to remove most of the water from the eggplant.) Allow to sit 1 hour.
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Rinse the diced eggplant under cold water, pat dry, then reserve.
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In a hot sauté pan, over medium heat, add 2 tablespoons of olive oil. When heated, add onions and sauté until translucent. Add garlic, cook for another 3 minutes until garlic is fragrant. Add tomatoes and remaining ingredients through red pepper seed.
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Whisk together remaining olive oil, sugar and vinegar. Pour dressing over relish, then top with lemon zest and pine nuts.
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Serve with crostini or warm baquette.
Ingredients
- 1 medium size eggplant, diced
- Salt
- ¼ cup olive oil
- 1 onion, diced small
- 2 cloves garlic, minced
- 1 cup petite diced tomatoes
- ⅓ cup Traina Sun dried Tomatoes, hydrated
- ⅓ cup Traina Golden Raisins
- ½ cup Italian-style olives, pitted and diced
- 1 T capers, rinsed and drained
- 1 t red pepper seeds, crushed
- ⅓ cup red wine vinegar
- 2 T sugar
- zest of 1 lemon
- 2 T pine nuts, toasted
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