Caponata
Cookie and Kate
425°
X
Ingredients
1 large eggplant, cut into 1in cubes1-1/2 tbsp white wine vinegar
1 red bell pepper, chopped2 tbsp capers
2 celery stalks, thinly sliced1 tbsp honey
2 cloves garlic, minced1/4 tsp red pepper flakes
2 14oz can crushed fire-roasted tomatoes1/4 cup mint, parsley or basil
1/4 cup pitted castelvetrano olives, rough chopped1 garlic bread loaf
1/4 cup golden raisins
Directions
Preheat oven to 400. Line large rimmed baking sheet with parchment paper. Place cubed eggplant on prepared pan. Sprinkle with salt and olive oil. Roast for 30 minutes, till deeply golden. Meanwhile warm 1tbsp oil in dutch oven or heavy-bottomed saucepan over medium heat. Add bell pepper and celery and season with salt and pepper. Cook ~5mins, stirring often. Add the garlic and cook for 30 seconds before adding tomatoes, followed by olives, raisins, vinegar, capers, honey, and red pepper flakes. Simmer on medium-low heat for another 3-5 minutes, stirring occasionally. Add roasted eggplant and fresh herbs, stir until heated through, and remove from heat. For best flavor, rest at room temperature for an hour, or longer in the refrigerator. Serve with garlic bread.