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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup(s) olive oil |
1 celery stalk, 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 with juices |
3 tablespoon(s) raisins |
1/2 teaspoon(s) dried oregano |
1/4 cup(s) red wine vinegar |
4 teaspoon(s) sugar |
1/2 teaspoon(s) salt, plus more to taste |
1/2 teaspoon(s) freshly ground black pepper, plus more to taste |
Directions:
1. In a large heavy skillet, heat the oil over medium heat.
2. Add the celery and sauté until crisp-tender, about 2 minutes.
3. Add the eggplant and sauté until beginning to soften, about 2 minutes.
4. Add the onion and sauté until translucent, about 3 minutes.
5. Add the red pepper and cook until crisp-tender, about 5 minutes.
6. Add the diced tomatoes with their juices, raisins and oregano.
7. Simmer over medium-low heat until the favors blend and the mixture thickens,
8. stirring often, about 20 minutes.
9. Stir in the vinegar, sugar and 1/2 teaspoon each of salt and pepper.
10. Season with more salt and pepper to taste.
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