Here's another recipe I picked up from Giada at Home on the Food Network. Although, I was inspired by Martha Stewart's Sandwich Show that aired a few weeks ago. This recipe was very easy, tasty and made quite a bit. Giada made the sandwiches on French rolls, but I wanted to use the focaccia that I already made the day before.
1/4 cup olive oil
1 med. onion, chopped
1 celery stalk, chopped
1 med. eggplant, cut into 1/2 inch cubes
1 red bell pepper, cored, seeded, and cut into 1/2 inch pieces
1 can diced tomatoes with juices, (14 1/2 oz.)
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 min. Add the red bell pepper and cook until crisp-tender, about 5 mins. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 mins. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.
I know not the most attractive photo, but very good when made into a sandwich. I used focaccia, split, with provolone cheese. I grilled on my stovetop grill with an iron skillet pressed on top. Mmm, the perfect lunch.
I 'm tempted to buy that Cuisinart Griddler Express that was on Martha's show, but I realize that it's not a priority at this point in time. It would be a nice Mother's Day gift, though.
Enjoy the recipe!