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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Giada Ingredients:
4 slices provolone cheese, halved |
1/4 cup olive oil |
1 medium onion, chopped |
1 medium eggplant, cut into 1/2-inch cubes |
1 red bell pepper, cored seeded, and cut into 1/2-inch pieces |
1 (14 1/2 ounce) can diced tomatoes in tomato puree |
3 tablespoons raisins |
1/2 teaspoon dried oregano |
1/4 cup red wine vinegar |
4 teaspoons sugar |
1 tablespoon capers, drained |
1/2 teaspoon salt, plus more for seasoning |
1/2 teaspoon fresh ground black pepper, plus more for seasoning |
Directions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.
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