Place the raisins in a small saucepan and cover with the wine. Bring to
a simmer over medium heat and cook for 3 minutes. Set the mixture aside.
- 1/2 cup golden raisins
- 3/4 cup dry red wine
- 3 medium eggplants, peeled and cut into 1/2-inch slices
- 2 large red onions, cut into 1/2-inch slices
- 1/2 cup olive oil
- 1 can (28 ounces) plum tomatoes
- 3 Tablespoons drained capers
- 1 cup Kalamata olives, drained, pitted and sliced
- 1 jar (5 1/2 ounces) pitted Spanish olives
- 1 jalapeño chile, stemmed, seeded and minced
- 1/3 cup balsamic vinegar
- 1/2 cup shredded fresh basil leaves
- 1/2 cup finely chopped flat-leaf parsley
- Salt and freshly ground black pepper to taste
- Crackers, bread, or Pita Crisps (see following recipe)
Preheat the oven to 400°F.
Brush the eggplant and onion slices with olive oil and place in separate
roasting pans. The vegetables can overlap a bit. Roast the vegetables
in the oven, turning once, until they are soft and lightly browned,
25 to 30 minutes. Cool until easy to handle.
Meanwhile, drain the juice from the tomatoes into a large mixing bowl.
Stir the raisin mixture into the juice. Chop the tomatoes and add along
with the capers, olives and jalapeno chile.
Chop the roasted eggplant and onion into coarse chunks and add them
to the tomato mixture. Add the vinegar, basil and parsley and season
the mixture with salt and pepper. Cover and let the mixture mellow overnight
in the refrigerator. Note: the caponata will keep for up to a week in
Before serving taste and adjust the seasonings, if necessary. Serve
at room temperature or slightly warmed with crackers, bread, or Pita
- 10 (5-nch to 6-nch) pita pockets
- 3/4 cup olive oil
- 2 teaspoons paprika
- Kosher salt to taste
the oven to 350°F.
Using a sharp knife, halve the pitas horizontally. Stir together the
olive oil and paprika. Brush the rough sides of the pitas with the paprika
oil and season with salt.
Cut each pita into 8 wedges and bake in single layers on a large baking
sheet in the middle of the oven for 10 minutes or until crisp. Cool
and serve. Note: the pita crisps can be made up to 2 days ahead of time
and stored in sealable plastic bags at room temperature.