Many Southerners believe that white eggplants are sweeter and less bitter than their purple cousins. If the white eggplants are unavailable, use purple ones, or use a mixture of eggplants of various shapes and colors. This salad tastes best if chilled overnight.
- 2 large eggplants (about 2 lbs.), preferably white
- 1/3 cup extra virgin olive oil
- 1 large onion, diced
- 1 large red bell pepper, seeded and cut into 1/2-inch pieces
- 1 large green bell pepper, seeded and cut into 1/2-inch pieces
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3 large cloves garlic, finely chopped
- 1 fresh hot chili pepper, or more to taste, finely chopped
- 2/3 cup golden raisins, soaked in 1/2 cup boiling water for 1 hour and drained
- 1/2 cup cider vinegar
- 1/3 cup honey
- 1/4 cup chopped parsley
- Preheat oven to 400F.
- Pierce eggplants in several places with a sharp knife, put on a baking sheet and roast for 1 hour or more, or until skins are shriveled and eggplants are very soft. Remove from oven, and allow to cool. When cool enough to handle, peel eggplants, cut flesh into 1/2-inch pieces and set aside.
- Heat olive oil in a large skillet over medium heat, and add chopped onion and bell peppers. Cook just until onions and peppers are soft but not browned. Add salt, pepper, garlic, chili pepper and eggplants. Stir well, and cook 3 to 4 minutes more. Add raisins, vinegar and honey, reduce heat to medium-low and cook for 10 minutes. Add more salt, if needed.
- Remove from heat, and cool completely. Just before serving, stir in chopped parsley, and serve cold or at room temperature.
- Serving Size: Serves 6
- Calories: 290
- Carbohydrate Content: 45 g
- Fat Content: 13 g
- Fiber Content: 5 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 400 mg
- Sugar Content: 34 g