• 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 (Calories from Fat 28%); Total Fat 5 ( Saturated Fat 0.5; Trans Fat 0; ); Cholesterol 0; Sodium 45; Potassium 340; Total Carbohydrate 27; Dietary Fiber 3; Sugars 20; Protein 2; Calcium 49; Iron 1;

Try Another Recipe

California Golden Raisin-Apricot Chutney

All Recipes

There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes
A ¼ cup serving of raisins provides 7% of the daily value for fiber.