- 1/4 Cup Red wine vinegar
- 1/4 Cup Sugar
- 1/4 Cup Canola oil
- 1 Pound Eggplant, chopped to 1-inch cubes
- 1 Cup Onion, chopped - about 1 small onion
- 1 Cup Celery, chopped - about 2 stalks
- 11/2 Cups Yellow Bell Pepper, chopped
- 1/4 Cup California raisins + 2 TBS, divided use
- 3 Tablespoons Green olives, chopped
- 2 Tablespoons Capers, rinsed
- 1 Cup Tomato sauce, best quality store bought or homemade
- 2 Tablespoons Parsley, chopped for garnish
Add the vinegar and sugar in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool.
Heat oil in large heavy-bottom skillet over medium heat. Add the eggplant in batches, making sure not to crowd the pan. Cook and stir. Turn the eggplant as needed until all sides are browned. Remove with a slotted spoon and transfer to a paper towel lined baking sheet to drain. Season with salt. Repeat as needed until all eggplant is pan-fried. Add more oil if needed. Set aside.
In the same skillet, heat oil over medium heat. Add the onion, cook and stir until browned, about 5 to 7 minutes. Add celery and yellow bell peppers, cook and stir until softened, about 3 to 5 minutes. Add 1/4 cup of the raisins, olives, capers and tomato sauce, stir to combine.
Return the pan-fried eggplant to the pan. Bring to a boil, then lower heat and simmer for 10 minutes for flavors to meld.
Stir in vinegar mixture 2 tablespoons at a time, continue adding 1 tablespoon at a time until preferred sweet and sour flavoring is achieved. Salt to taste. Top with reserved 2 tablespoons of raisins and parsley.
Serve with bread or whipped ricotta on crackers.