½ cup fresh Italian parsley – chopped with stems removed
1 head of garlic – chopped
16 oz. of grape tomatoes
1 red bell pepper – diced
¼ cup of raisins
6 oz. can of olives – drained
3 tbs. of capers – plus 2 tbs. caper juice
3 tbs. honey
1 ½ tsp. salt
1 tbs. dried oregano
¼ tsp. red pepper flakes
½ tsp. fresh ground black pepper
Olive oil for drizzling
Heat a large cast iron frying pan with a drizzle of olive oil; add the celery, sprinkle with salt, and cook, stirring often until just tender but still a beautiful bright green.
Remove the celery from the pan with a slotted spatula and set aside.
Add the eggplant to the pan and again sprinkle with salt and a drizzle of olive oil, cook over a medium heat, stirring until golden and tender; again remove with a slotted spatula and place on top of the celery.
Add the onion and garlic and sprinkle with salt and a drizzle of olive oil, cook over a medium heat until slightly golden and softened. Remove from the pan with a slotted spatula and place on top of the eggplant.
Add the chopped bell pepper to the pan and sprinkle with salt and a drizzle of olive oil and cook over a medium heat until softened and slightly charred; remove from the pan with a slotted spatula and place on top of the onion.
Place the grape tomatoes in the pan and sprinkle with salt and a drizzle of olive oil, cook over a medium heat until slightly charred and softened.
Return the cooked veggies to the pan with the charred tomatoes and toss; add the raisins, capers, olives, honey, lemon juice and parsley and toss.
Add seasonings and the honey and toss.
Cook for another 20 minutes, uncovered.
Remove from the heat and let cool, uncovered.
This will last in the refrigerator for as long as a week.
Serve with your favorite bread, sharp cheese and your favorite antipasto delights.
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