Ingredients
Units
Scale
- 2 - Sicilian eggplants - cut in 3/4 inch cubes
- 1 large sweet onion - chopped
- Juice of 1 lemon
- 2 cups of diced celery
- 1/2 cup fresh Italian parsley - chopped with stems removed
- 1 head of garlic - chopped
- 16 oz. of grape tomatoes
- 1 red bell pepper - diced
- 1/4 cup of raisins
- 6 oz. can of olives - drained
- 3 tbs. of capers - plus 2 tbs. caper juice
- 3 tbs. honey
- 1 1/2 tsp. salt
- 1 tbs. dried oregano
- 1/4 tsp. red pepper flakes
- 1/2 tsp. fresh ground black pepper
- Olive oil for drizzling
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
