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  • 1 ½ lb/750g eggplant cut in ¾” chunks
  • ½ lb/250g red onion 1 medium, diced finely
  • ~ 1 ¼ lb/600g tomato diced
  • ~ ¼ lb/150g mild peppers red or yellow bell, gypsy pepper, etc., cut in ½” pieces
  • ½ c/90g golden raisins
  • 3 tbsp/45ml capers in vinegar
  • ½ tsp/3ml paprika
  • 4 tbsp/60 ml lemon juice
  • ¾ tsp/4ml salt
  • ½ tsp/3ml pepper
  • 2 tsp/ chopped parsley
  • ¼ c chopped basil
  • 1 tbsp/15ml red wine vinegar
  • ¼ c pine nuts
  • Olive oil for frying eggplant


  • In a large pan, heat ½” of olive oil on high. Add eggplant (in batches as necessary), so that none of the pieces overlap.
  • Fry for 3-5 minutes, turning pieces regularly so that most of sides become browned and crisped.
  • Remove from pan and allow to drain on paper towels. Add more oil as necessary to maintain about ½” in the pan (the eggplant absorbs some as it cooks).
  • Once all eggplant is cooked, remove most of the oil from the pan so that it is just lightly coated. Reduce heat to medium.
  • Sauté the onion until just starting to soften and turn opaque, 2-3 minutes. Add the tomato and sauté for a further 10 minutes, stirring frequently.
  • Reduce heat to med-low. Add peppers, raisins, capers, and paprika and simmer for 15 minutes.
  • Remove from heat and stir in eggplant and remaining ingredients. Transfer to a covered bowl and allow to settle in fridge for at least 1 hour, preferably overnight.


Adapted from Smitten Kitchen