Eggplant Spread for Bruschetta

(4 votes)

1 eggplant (1 pound)
2 cups thinly sliced onions
1/4 cup raisins or currants
1/3 cup red wine vinegar
1 tablespoon honey
olive oil
red pepper flakes
black pepper

Peel and cut eggplant into 1/4-inch cubes. Brown eggplant in a large frying pan in olive oil, remove and set aside. Caramelize the onions in olive oil with a little salt (10-15 minutes) Return eggplant to pan and add raisins, vinegar mixed with honey, pepper flakes and black pepper to taste. Cook over low heat for 20 minutes until well blended. Cool to room temperature.

Serve over sliced, toasted or grilled, baguette or Italian country bread.

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