California Golden Raisin Caponata

Serve as a salad, side dish or relish.
  • Yields 1 quart
  • Details

    • Serving Size: 1/3 cup


    • 2 cups California golden raisins
    • 1/4 cup dry red wine
    • 1 small eggplant, peeled and cut into 1/2-inch slices
    • 1 small red onion, peeled and cut into 1/2-inch slices
    • 1/4 cup olive oil
    • 1 tablespoon capers, drained
    • 1 Roma tomato; peeled, seeded and chopped
    • 1/4 cup kalamata olives, pitted and sliced
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons shredded basil
    • 2 tablespoons finely chopped Italian parsley
    • Salt and freshly-ground black pepper; to taste


    For best results, prepare at least one day before serving. Preheat oven to 375°F. Measure raisins and red wine into nonreactive saucepan; heat to simmer and cook for 3 minutes until raisins are plump. Cool. Arrange eggplant and onion in shallow roasting pan. Brush with olive oil. Season with salt and pepper; to taste. Roast at 375°F for 20 minutes or until golden brown. Remove and set aside.

    In mixing bowl, combine capers, tomato and olives with raisin mixture; mix well. Cut eggplant and red onion into 1/4-inch dice and add to bowl along with balsamic vinegar, basil and parsley. Adjust seasonings with salt and pepper. Store in refrigerator, covered, overnight to allow flavors to meld.

    Note: Fpr serving suggestion, see recipe for Roast Tenderloin of Beef with Fennel-Raisin Gnocchi, Wilted Watercress and California Raisin Caponata with Syrah Butter.

    Nutrition Facts Per Serving

    Calories 150 (28% from fat); Total Fat 5g (sat 0.5g, mono 4g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 27g; (Dietary Fiber 3g; Sugars 20g; ); Iron 1mg; Sodium 45mg; Calcium 49mg; Potassium 340mg

    This recipe is found in the following categories:

    Special Diet

    World Flavors

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