1 small eggplant cut into 1/4-inch cubes
Spray a large (preferably nonstick) skillet with vegetable oil spray. Heat and sauté eggplant and onion until softened, about 5 minutes. Combine with remaining ingredients and cook, uncovered, about 8 minutes over medium low heat. Remove to a serving dish and let cool.
1 onion chopped
1 can tomatoes drained and chopped
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1/2 cup kalamata olives pitted and halved
2 tablespoons caperberries halved
4 tablespoons walnuts coarsely chopped
1/2 cup golden raisins soaked in red wine
1/2 cup red wine
Sprinkle with parsley and serve with crackers, toasted pita wedges or sliced baguette.
It's good warm as well as cool.
Jim, Pensacola, FL
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