Name: Roasted Eggplant Caponata
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1.75 pounds eggplant (cut into 1-inch cubes); 3 tbsp olive oil (divided); 0.25 tsp fine salt (divided); 1 tbsp olive oil (remaining from divided); 1 medium yellow onion (chopped); 1 null red bell pepper (chopped); 2 null celery stalks (thinly sliced); 0.25 tsp fine salt (remaining from divided); null null black pepper (to taste); 2 null garlic cloves (pressed or minced); 1 can crushed tomatoes (fire-roasted, 14 ounces); 0.25 cup pitted green olives (roughly chopped); 0.25 cup raisins (red or golden); 3 tbsp red wine vinegar (or white wine vinegar, to taste); 2 tbsp capers (drained); 1 tbsp sugar (to taste); 0.25 tsp red pepper flakes (to taste); 1 null bay leaf; 0.25 cup fresh herbs (chopped mint, flat-leaf parsley and/or basil); null null crostini (optional)

Instructions

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1

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the [eggplant] from sticking.
2

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.
3

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.
4

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.
5

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.
6

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].
7

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.