Sicilian Roasted Eggplant Caponata

Ingredients

• 1 1/2 pounds eggplant (cut into 1-inch cubes)
• 1/3 cup olive oil (divided)
• 1 celery stalk (diced)
• 1 red bell pepper (diced)
• 1 yellow onion (diced)
• 1 can (14.5 oz) whole peeled tomatoes in puree
• 1 1/2 teaspoon granulated sugar
• 1/3 cup red wine vinegar
• 3 Tablespoons capers
• 1/2 cup green olives (preferably Castlevetrano)
• 1/4 cup pine nuts (toasted)
• 1/4 cup golden raisins (soaked in hot water)
• Salt and pepper (to taste)
• Fresh parsley and basil (chopped)

Instructions

1. 1

   Prep: Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to it.

2. 2

   Salt: Place the cubed eggplant in a colander and lightly sprinkle with salt. Allow to drain for 20 minutes while you prep the remaining ingredients.

3. 3

   Roast: On a large baking sheet, toss the diced eggplant with 3 tablespoons of olive oil and sprinkle with pepper. Do not salt. Roast in the oven for 20-25 minutes or until eggplant is tender and lightly browned.

4. 4

   Saute: While the eggplant is roasting, heat the remaining oil in a large skillet over medium heat. Add the diced onion, celery, and red pepper. Sauté until soft, about 5 to 7 minutes. Add canned tomatoes and cook an additional 5 minutes until thickened.

5. 5

   Simmer: Add the sugar, vinegar, pine nuts, olive, raisins, and capers to the skillet. Bring the mixture to a boil, then reduce heat and let it simmer for about 10-15 minutes or until the mixture thickens.

6. 6

   Add: Stir in the roasted eggplant. Cook for another 5 to 10 minutes, stirring occasionally. Season to taste with salt and black pepper. Add a pinch of red pepper flakes if you like.

7. 7

   Serve: Remove from heat and let it cool for 30 minutes. Sprinkle with fresh herbs and serve warm or at room temperature with crostini.