A hearty, tangy Italian appetizer of baked eggplant in a sweet-and-sour tomato sauce.
Ingredients:
- 1 large eggplant, cubed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup red wine vinegar
- 2 tablespoons capers, drained
- 2 tablespoons olives, pitted and sliced
- 2 tablespoons raisins
- 1 tablespoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Salt the cubed eggplant in a colander for 30 minutes to draw out moisture; rinse and pat dry.
3. Heat olive oil in an oven-safe skillet; sauté onion and garlic until translucent.
4. Add tomatoes, tomato paste, vinegar, capers, olives, raisins, sugar, and red pepper flakes; simmer 5 minutes.
5. Add eggplant, stir to coat, season with salt and pepper.
6. Bake 30-35 minutes until eggplant is tender and lightly browned.
7. Cool briefly and garnish with fresh basil. Serve warm or at room temperature.
