Tomato and Eggplant Relish
A sweet and tangy spread for bread or side dish for meat and fish.
Servings: 4
Calories: 230kcal
Ingredients
- 3 TBS olive oil
- 1 cup peeled pearl onions
- 2 garlic cloves chopped
- 1 medium sized eggplant chopped
- 1 14 oz can Red Pack diced tomatoes (with basil, garlic and oregano)
- ⅓ cup raisins
- ½ cup red wine
- 1 Tablespoons balsamic vinegar
- salt and pepper to taste
- 2 Tablespoons fresh chopped parsley
Instructions
- Heat oil in a large heavy frying pan over medium heat. Add onions and cook for 5 minutes or until softened.
- Add garlic and eggplant. Saute until eggplant is soft and brown, about 15 minutes.
- Add diced tomatoes with juice, raisins, wine and vinegar. Cover and simmer on low or until eggplant and onion are very tender, stirring occasionally, about 15 minutes.
- Season caponata to taste with salt and pepper. Mix in fresh parsley.
- Transfer relish to serving bowl. Serve warm, at room temperature, or cold.
Nutrition
Calories: 230kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 159mg | Potassium: 701mg | Fiber: 6g | Sugar: 10g | Vitamin A: 317IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg