Categories: salad- cooked

Ingredients

• 1/4 cup golden raisins
• 1/4 cup dry red wine
• 1 small eggplant, peeled and cut into 1/2-inch slices
• 1 small red onion, peeled and cut into 1/2-inch slices
• 1/4 cup olive oil
• 1 Tbsp. capers, drained
• 1 Roma tomato, peeled, seeded and chopped
• 1/4 kalamata olives, pitted and sliced
• 1 Tbsp. balsamic vinegar
• 2 Tbsp. shredded basil
• 2 Tbsp. finely chopped Italian parsley
• Salt and freshly ground black pepper, to taste

Directions

1. Fro best results, prepare Caponata at least one day before serving. Preheat oven to 375 degrees F.
2. Measure raisins and red wine into nonreactive saucepan; heat to simmer and cook for 3 minutes until raisins are plump. Cool.
3. Arrange eggplant and onion in a shallow roasting pan. Brush with olive oil. Season with salt and pepper, to taste. Roast at 375 degrees F. for 20 minutes or until golden brown. Remove and set aside.
4. In mixing bowl, combine capers, tomato and olives with raisin mixture ; mix well. Cut eggplant and red onion into 1/4- inch dice and add to bowl along with balsamic vinegar, basil and parsley. Adjust seasonings with salt and pepper. Store in refrigerator, covered, overnight to allow flavors to meld.

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