SERVES 10. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 1 HOUR, 20 MINUTES.
½ cup extra-virgin olive oil, divided 1 large or 2 medium eggplants (1½ lb total), cut into ½-inch cubes ½ tsp sea salt, divided + additional to taste ½ yellow onion, chopped 2 stalks celery, thinly sliced 4 large cloves garlic, chopped 1 tsp raw honey, divided ¼ tsp red pepper flakes 1 14-oz BPA-free can unsalted diced tomatoes, with juices ¼ cup roughly chopped pitted green olives ¼ cup golden raisins 3 tbsp red wine vinegar 2 tbsp drained capers ¼ cup fresh basil, chopped 1 tbsp fresh oregano, chopped ½ tsp ground black pepper
1. In a large skillet on medium, heat 2 tbsp oil. Add half of eggplant and 1/8 tsp salt; cook, stirring, until eggplant is soft and browned in spots, about 10 minutes. Transfer to a bowl. Pour ½ cup water into skillet and scrape out any browned bits; discard. Repeat with 2 tbsp oil, remaining eggplant and 1/8 tsp salt. Transfer to a bowl; scrape out skillet again.
2. Heat 2 tbsp oil in same skillet. Add onion, celery and ¼ tsp salt. Cook, stirring occasionally, until onion and celery are very tender and onion is turning golden, 8 to 10 minutes. Add garlic, ½ tsp honey and pepper flakes; sauté 1 minute, until garlic is fragrant.
3. Stir in tomatoes, olives, raisins, vinegar and capers. Bring to a simmer, partially cover and cook until all ingredients are tender and well blended, 10 to 15 minutes, stirring in basil and oregano in final 2 minutes. Season with pepper. Add remaining ½ tsp honey and additional salt, if needed. Serve hot or at room temperature, drizzled with 1 to 2 tbsp oil, or let cool, cover and refrigerate (the flavors continue to develop so it's even better the next day).
PER SERVING (½ cup): Calories: 152, Total Fat: 12 g, Sat. Fat: 2 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 1 g, Carbs: 11 g, Fiber: 3.5 g, Sugars: 7 g, Protein: 1.5 g, Sodium: 198 mg, Cholesterol: 0 mg