15m
PREP TIME
45m
COOK TIME
46
CALORIES
15
INGREDIENTS
Servings: 12 (1/4 cup)
Ingredients
- 1 medium eggplant, about 1 pound
- 2 teaspoons olive oil
- 3/4 cup chopped onion
- 1/4 cup chopped celery
- 1 can (8 ounces) tomato sauce
- 2 tablespoons chopped black olives
- 2 tablespoons raisins
- 2 tablespoons red wine vinegar
- 1 tablespoon capers, drained and rinsed
- 1 tablespoon pine nuts, toasted
- 2 teaspoons sugar
- 1/2 teaspoon McCormick Gourmet™ Organic Basil Leaves
- 1/4 teaspoon salt
- 1 pinch McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 cup chopped tomato
INSTRUCTIONS
- 1 Preheat oven to 350°F. Peel eggplant; halve lengthwise. Place on rack in shallow baking pan. Bake 30 minutes. Cool slightly. Cut into 1/2-inch cubes
- 2 Heat oil in large nonstick skillet on medium-high heat. Add onion and celery; cook and stir 3 minutes or until translucent. Add eggplant and remaining ingredients, except tomatoes. Cook on medium heat 10 to 12 minutes or until eggplant is tender, stirring occasionally
- 3 Stir in tomatoes. Cool slightly; serve at room temperature
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
NUTRITION INFORMATION
(per Serving)
Chicharron Pork Belly Burnt Ends Charcuterie Board
![pork belly burnt ends]()
