Ingredients:

  • 2 large Globe Eggplants (approx. 2 lbs), cut into 1-inch cubes
  • 1 large Yellow Onion, finely diced
  • 3 stalks Celery, diced into ½-inch half-moons
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup Tomato Purée
  • 1/3 cup Red Wine Vinegar
  • 2 tbsp Granulated Sugar
  • 1/4 cup Golden Raisins
  • 3 tbsp Salted Capers, rinsed and drained
  • 1/2 cup Castelvetrano Olives, pitted and halved
  • 1/4 cup Toasted Pine Nuts
  • 1 handful Fresh Basil, torn
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Toss the 2 lbs of cubed eggplant with 1/2 tsp sea salt in a colander. Note: This draws out excess moisture so the cubes fry instead of steam.
  2. Heat 2 tbsp of the olive oil in your skillet over medium high heat. Add the onion and celery, cooking for 8 minutes until the onions are translucent and slightly golden.
  3. Remove the aromatics and add the remaining 1/3 cup olive oil. Add the eggplant in batches, cooking for 10 minutes until the edges are browned and the centers are tender.
  4. Pour in the 1/3 cup red wine vinegar and 2 tbsp sugar. Scrape the bottom of the pan until the liquid begins to bubble and thicken slightly.
  5. Stir in the 1/2 cup tomato purée and 1/4 cup golden raisins. Note: The raisins will absorb the vinegar and plump up beautifully.
  6. Fold in the 3 tbsp rinsed capers and 1/2 cup halved olives. Lower the heat to medium low.
  7. Let the mixture cook gently for 10 minutes until the sauce is thick enough to coat the back of a spoon.
  8. Stir in 1/4 cup toasted pine nuts and 1/4 tsp cracked black pepper. Remove from heat.
  9. Allow the dish to cool to room temperature. Fold in a handful of fresh torn basil until the aroma of the herbs fills the air.