Eggplant Caponata

Ingredients

• 1/4 cup golden raisins
• 1 large eggplant, stem removed, and chopped into 1/2-inch cubes
• 1/4 cup plus 1 tablespoon of canola oil
• 1/2 cup chopped red onion
• 1 garlic clove, minced
• 1 cup diced and seeded tomatoes
• 2 teaspoons red wine vinegar
• 2 teaspoons capers
• 1/3 cup parsley, chopped
• Salt and pepper

Directions

1. Put the raisins in a bowl, pour hot water over them to cover, and leave them to plump while you start the eggplant.
2. Add 1/4 cup of the canola oil to a large non-stick skillet over medium-high heat. Once the oil is hot, add the eggplant cubes and spread them out in one layer. Cook for 10 minutes, turning them now and then, until the pieces are browned all over. Lift the eggplant out with a slotted spoon and keep it nearby.
3. Add the remaining tablespoon of oil to the same skillet and lower the heat to medium. Stir in the red onion and cook, stirring frequently, until it has softened, about 3 minutes. Add the garlic and cook for 45 seconds, then stir in the tomatoes and cook for 2 minutes, stirring here and there.
4. Put the eggplant back into the skillet. Stir in the vinegar, raisins, and capers, then take the pan off the heat. Add salt and pepper to taste, and fold in the parsley at the end. Cool it a bit before serving.