Roasted Eggplant Caponata

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the [eggplant] from sticking.

Place the cubed eggplant (1.75 pounds) on the prepared pan. Sprinkle with fine salt (0.25 tsp), drizzle with olive oil (3 tbsp), and toss to coat. Roast for 30 to 35 minutes, stirring halfway, until deeply golden. Start 30m timer

Meanwhile, warm the remaining olive oil (1 tbsp) in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add the yellow onion (1 medium), bell pepper (1 red), and stalks (2 celery). Season with the remaining fine salt (0.25 tsp) and black pepper (10 twists). Cook until the onions are tender and golden, about 9 to 12 minutes, stirring often. Start 9m timer

Add cloves (2 garlic) and stir for 30 seconds until fragrant. Add crushed tomatoes (1 can) and stir. Add pitted green olives (0.25 cup), raisins (0.25 cup), red wine vinegar (3 tbsp), capers (2 tbsp), sugar (1 tbsp), red pepper flakes (0.25 tsp), and leaf (1 bay). Stir and simmer on medium-low heat for about 10 minutes, stirring occasionally. Start 10m timer

Remove and discard the leaf (1 bay). Stir in the roasted [eggplant] and cook for another 2 to 3 minutes. Stir in most of the fresh herbs (0.25 cup), reserving a small handful for garnish. Remove from heat. Start 2m timer

Adjust to taste for desired balance of tangy-sweet-spicy-salty. Add more vinegar (by the tbsp), sugar (by the tsp), red pepper flakes, and/or salt. Transfer to a serving bowl and top with remaining [fresh herbs].

For best flavor, allow the caponata to rest at room temperature for an hour, or longer in the refrigerator. Serve warm or at room temperature (some enjoy it chilled), with [crostini] if desired. Caponata will keep for about 5 days, covered, in the fridge. It can also be frozen for several months. Start 60m timer