Sicily Knows Best Eggplant Stew with Honey Golden Raisin
Transport your taste buds to the sun-drenched coasts of Sicily with this irresistible Eggplant Stew with Honey and Golden Raisins, a hearty vegetarian dish bursting with Mediterranean charm. Tender, golden-browned eggplant is simmered with a vibrant medley of flavors—sweet golden raisins and honey, tangy red wine vinegar, salty Kalamata olives, and briny capers—all brought together in a savory tomato base. Fresh basil and parsley add an aromatic, herbaceous finish, while caramelized onion and garlic provide depth. Perfectly balanced with sweet, savory, and tangy notes, this stew is as versatile as it is satisfying—serve it warm with crusty bread, spooned over couscous, or simply on its own. With easy prep and just one pot, this Sicilian-inspired dish promises maximum flavor with minimum effort for your next weeknight dinner or cozy gathering.
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Recipe Information
Ingredients
- 2 large Eggplant
- 4 tablespoons Olive oil
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 2 pieces Celery stalks
- 1 14-ounce can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Golden raisins
- 1 tablespoon Honey
- 2 tablespoons Red wine vinegar
- 3 tablespoons Capers
- 1 cup Kalamata olives, pitted and chopped
- 1 cup Fresh basil leaves, chopped
- 0.5 cup Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
Instructions
Cut the eggplants into 1-inch cubes and sprinkle them with a pinch of salt. Place them in a colander and let sit for 20 minutes to draw out any bitterness. Rinse under cold water and pat dry with a clean kitchen towel.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the eggplant cubes and sauté until golden brown and tender. Remove the eggplant with a slotted spoon and set aside.
In the same pot, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion, minced garlic, and sliced celery until softened and fragrant, about 5 minutes.
Stir in the tomato paste and cook for 1 minute to caramelize slightly. Add the canned diced tomatoes along with their juices, and stir to combine.
Return the sautéed eggplant to the pot. Stir in the golden raisins, honey, red wine vinegar, capers, and chopped Kalamata olives.
Add 1 cup of water to the pot and bring to a simmer. Reduce the heat to low, cover, and let the stew cook for 30-35 minutes, stirring occasionally, until all the flavors meld together and the stew thickens.
Season with salt and black pepper to taste. Just before serving, stir in the chopped basil and parsley for a burst of freshness.
Serve warm with crusty bread, over couscous, or enjoy on its own as a hearty vegetarian main dish.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8998 mg | 391% | |
| Total Carbohydrate | 284.9 g | 104% | |
| Dietary Fiber | 79.3 g | 283% | |
| Total Sugars | 193.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1127 mg | 87% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 7481 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
