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- 1/4 cup golden raisins
- 3 tablespoons cider vinegar
- 1 large eggplant (about 1-1/2 lb.)
- 1 large yellow onion, chopped
- 1 medium green and/or red sweet pepper, chopped
- 3 tablespoons olive oil
- 1 jalapeno pepper, seeded and finely chopped
- 1 1/2 teaspoons finely chopped garlic
- 1 medium tomato, chopped
- 4 teaspoons honey
- 2 tablespoons finely chopped flat-leaf parsley
- Toasted baguette slices (optional)
1. Preheat oven to 375 degrees F. In nonreactive saucepan combine raisins and vinegar. Bring to boiling; remove from heat, cover; set aside.
2. With tip of knife pierce eggplant in 5 or 6 places. Place on foil-lined 15x10x1-inch baking pan. Roast for 1 to 1-1/2 hours or until eggplant is soft to touch and collapsing. Remove from oven; cool on baking sheet. When cool enough to handle, cut eggplant in half lengthwise; scoop out flesh. Coarsely chop flesh; set aside.
3. In 10-inch skillet cook onion and sweet pepper in hot oil 5 minutes, or until tender. Stir in jalapeno, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook and stir 3 minutes. Stir in raisin-vinegar mixture, eggplant, tomato, and honey. Bring to simmer and cook 5 minutes; cool. Season with salt and pepper. Cover and refrigerate at least 8 hours or overnight.
4. To serve, let stand at room temperature 30 minutes. Stir in parsley. Serve with toasted baguette slices. Makes 3 cups.
- cal. (kcal) 37,
- Fat, total (g) 2,
- carb. (g) 5,
- Monosaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 3,
- vit. A (IU) 243,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- sodium (mg) 75,
- Potassium (mg) 117,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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