Eggplant Caponata

Directions

1. 1
   Warm 1 & 1/2 tablespoons olive oil in a nonstick skillet. Sauté eggplant until softened (but not mushy) and golden brown.
2. 2
   Transfer to a bowl.
3. 3
   Add the remaining 1 & 1/2 tablespoons olive oil to the skillet; sauté the onion, celery, olives, and capers until onion and celery start to soften and become translucent, but still have a little bite to them.
4. 4
   Stir in tomato paste and fry until fragrant.
5. 5
   Add in the raisins, red wine vinegar, and brown sugar. Stir to combine.
6. 6
   Return eggplant to the pan and stir to combine.
7. 7
   Season with salt, pepper, and red pepper flakes. Continue to cook for another 2 minutes or so to incorporate all the flavors.
8. 8
   Taste and adjust seasoning, if desired. Allow to cool to room temperature.Enjoy warm, room temperature, or even cold - as a side, appetizer, or snack with crostini or crackers.