4 tablespoons olive oil
3 medium-sized eggplants (or 2 large), cut into ½ cubes
2 Vidalia onions, diced
2 cloves garlic, minced
1 can fire-roasted diced tomatoes
1 cup golden raisins
¾ cup basil, coarsely chopped (reserve ¼ cup for garnish)
⅓ cup balsamic vinegar
Salt and red pepper to taste
1. In a large cast iron skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add as much eggplant as will fit in the pan without over flowing. You can either sauté the eggplant in two batches or continue to add the excess cubes as the eggplant breaks down and space frees up in the pan. Sauté for 15 to 20 minutes until the eggplant is soft but not falling apart, adding more olive oil as needed. Remove and set aside.
2. In the same pan, add the additional olive oil, garlic, and onions and sauté over medium heat until the onions are soft and translucent. Add the eggplant back to the pan. Continue to sauté over medium to low heat until flavors have combined (about 5 minutes).
3. Add the tomatoes and juices to the eggplant mixture. Bring the flame back up to medium-high and cook for 10 more minutes, until the acidity of the tomatoes has cooked off and the eggplant begins to fall apart.
4. Place the golden raisins in a shallow bowl and cover with hot water. Allow to sit for 10 minutes to rehydrate, drain, and then add to the eggplant mixture.
5. When ready to serve (the caponata is just as good at room temperature) add ½ cup of the basil and stir to combine.
6. Transfer to a serving bowl and serve alongside gluten-free crackers, socca, or baguette for the non-GF at your party.
Nutrition score per serving:
137 calories, 5g fat, 33g carbs, 3g protein