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Categories:
raisins olive oil rosemary sprig italian eggplant kosher salt white wine tomatoes red onion garlic red bell peppers green olives fresh basil Romano cheese
Viewed: 65 - Published at: 8 years agoIngredients
- 1/3 cup raisins
- 3/4 cup plus 2 tablespoons fruity olive oil, or more if needed
- 1/2 fresh rosemary sprig
- 1 large firm Italian eggplant, peeled and cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine, such as Sauvignon Blanc
- One 14.5-ounce can fire-roasted diced tomatoes, drained
- 1 medium red onion, cut into large chunks
- 3 garlic cloves, minced
- One 8-ounce jar roasted red bell peppers, rinsed and coarsely chopped
- 1/2 cup pitted green olives, such as Manzanilla, halved
- 1/2 cup fresh basil leaves, torn
- Pecorino Romano cheese, shaved with a vegetable peeler
Method
- Preheat the oven to 300F.
- Put the raisins in a ramekin and pour in 1/2 cup of the oil to cover and 1 tablespoon water.
- Toss in the rosemary.
- Cover with aluminum foil and bake until the raisins are plump and the oil takes on some raisin color, 30 minutes.
- Remove from the oven and set aside to cool.
- Put a large, deep skillet over medium-high heat and coat with 1/4 cup of the oil.
- When the oil is shimmering, add the eggplant and cook, stirring often, until it gets soft and brown, 3 to 5 minutes; season with salt and pepper.
- Feel free to add a little more oil to the pan if the eggplant is looking too dry.
- Pour in the wine and cook until evaporated, about 30 seconds.
- Add the tomatoes, stirring to incorporate.
- Simmer for 5 minutes or until the mixture loses some of its moisture and the ingredients meld together.
- Scrape the eggplant mixture into a bowl.
- Wipe out the pan with paper towels and return to medium-high heat.
- Drizzle with the remaining 2 tablespoons oil.
- Add the onion and saute until soft, 3 to 5 minutes; season with salt and pepper.
- Add the garlic and saute until fragrant, 1 minute.
- Scrape the onion mixture into the bowl with the eggplant.
- Add the red peppers, olives, and raisins with a few tablespoons of the raisin oil.
- Discard the rosemary.
- Toss in the basil and mix everything together.
- Serve topped with cheese shavings.
