Eggplant Caponata

Eggplant Caponata
adapted from Serious Eats

1/4 c. golden raisins
1 medium to large eggplant (also good with 2 small white), chopped into 1/2-inch cubes (leaving peel is ok)
1/2 c. chopped yellow onion (try with shallot instead)
1 garlic clove, minced
1 c. diced tomato
2 tsps. red wine vinegar
2 tsps. capers

- Place the raisins in a bowl and cover with hot water. Set aside.
- Pour 2 tbsps. canola oil in a large non-stick skillet set over medium-high heat. When hot, add the eggplant cubes. Arrange in a single layer and cook for 10 minutes, turning occasionally, until browned on all sides. Remove with a slotted spoon and set aside in a small bowl.
- Add a little more oil if necessary. Toss in the onion, and cook until soft, stirring often, about 5 to 7 minutes. Add the garlic, and cook for 45 seconds. Then add the tomatoes and cook for 2 minutes, stirring occasionally. Add to bowl with eggplant.
- Add the vinegar, raisins, and capers. Season with salt and pepper to taste. Let it cool slightly before serving, or refrigerate for up to several days.