Ingredients:
- 1 recipe roasted eggplant
- 3 Tbsp. golden raisins
- 3 Tbsp. sherry vinegar
- 2 Tbsp. capers
- 2 Tbsp. olive oil
- ½ med. yellow onion, chopped
- 1 stalk celery, diced
- 1 red bell pepper, stemmed, seeded, and diced
- ½ tsp. sea salt
- 1 Tbsp. tomato paste
- 3 garlic cloves, grated
- 1 lb. tomatoes, cored and diced
- ½ tsp. sugar
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
- Fresh basil leaves, for garnish
- Crostini, for serving
Directions:
- Preheat the oven to 425 F and line a large baking sheet with parchment paper. Place the eggplant on the baking sheet and toss with the olive oil and salt. Spread evenly on the baking sheet and roast for 25 to 35 minutes, or until tender and brown around the edges.
- In a small bowl, combine the golden raisins, vinegar and capers. Set aside for the raisins to soften while you prepare the caponata.
- Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes.
- Add the tomato paste, garlic, tomatoes and sugar and cook stirring often until the tomatoes have cooked down and become saucy. Add the roasted eggplant, raisins, vinegar, capers and several grinds of pepper and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste. Allow the caponata to cool to room temperature.
- Store in an airtight container in the refrigerator for up to five days. When ready to serve, garnish the caponata with fresh basil. Serve with crostini.
