From our Fall 2014 Garden to Cafe event

Ingredients  
Eggplants, Large            2
Olive Oil                         1/3 Cup
Onion, Large, cut into ½ inch pieces 1
Green Bell Peppers          2
Salt                                 1 tsp
Black Pepper                    ½ tsp
Garlic Cloves, finely chopped       5

Hot Chili Peppers, finely chopped 2 tsp
Tomatoes, peeled, seeded and cut into ½ pieces        2/3 cup
Raisins, plumped in ½ cup cider vinegar for ½ hour    2/3 cup
Honey            1/4 Cup
Method
1. Preheat oven to 425 degrees F;
2. Put the eggplants on a foil covered baking sheet and bake for 1 hour (skins shriveled and soft). Allow  to cool;
3. Peel each eggplant and cut flesh into ½ inch pieces and reserve;
4. Heat the olive oil in a large skillet and add the onions and bell peppers. Cook over medium heat, stirring often, just until the onions and peppers begin to soften;
5. Add the salt and pepper, garlic and chili pepper. Stir well and cook for 3-4 minutes;
6. Add the chopped tomatoes, raisins with their soaking liquid, honey and eggplant. Gently simmer for 15 minutes, stirring often;
7. Taste and adjust seasonings;
8. Cool completely and refrigerate overnight before serving. May be served warm, at room temperature or cold. Will keep refrigerated for one (1) week.

Yield: 8 servings

Recipe from The Gift of Southern Cooking: Recipes and Revelations from 2 Great American Cooks, by Edna Lewis and Scott Peacock. Published by Alfred A. Knopf (2006)

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