📋 Recipe
Tangy Eggplant Caponata with Raisins
This dish is inspired by a super yummy dish I had in Venice, Italy. They marinated eggplant, onion, pine nuts, and raisins in vinegar for a whole week! Don't worry...mine only takes 20 minutes! I rehydrate the raisins to help them be plump and juicy, like they'd become if they soaked in vinegar for a week. The rest of the ingredients are baked in vinegar until they are super tender and have soaked up all that vinegar. It's all topped off with with buttery toasted pine nuts. This is a great side dish or ideal appetizer to be served with some crusty bread. If you're a fan of eggplant, you'll love this!
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Ingredients
- Eggplant cut into 1" pieces
- 1 Medium Onion cut into 1" pieces
- 8 Garlic Cloves
- ⅓ Cup Olive Oil
- ⅓ Cup White Vinegar
- ½ teaspoon Salt divided
- ½ Cup Raisins
- ¼ teaspoon Black Pepper
- ⅓ Cup Toasted Pine Nuts
Instructions
- In a cup of water, soak Raisins to rehydrate for 5 minutes. Drain water and set to side.
- Preheat oven to 375°F.
- Using a cast iron skillet, add Eggplant, Onions, Garlic, Olive Oil, Vinegar, and ¼ teaspoon Salt. Smooth out ingredients and place cast iron skillet into the oven for 15 minutes.
- Remove from the oven and mix in the rehydrated Raisins. Return the cast iron into the oven and cook until the Eggplant is tender, about 8 more minutes.
- Remove from oven, sprinkle with remaining Salt & Pepper. Top with Pine Nuts and enjoy!
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