Caponata
Steps
- Preheat the oven to 400°F / 205°C. Cut 1 large eggplant into 1in / 2.5cm cubes. Toss with 3 tablespoons of olive oil and salt. Roast for 25-30 minutes, until browned and tender.
- Meanwhile, heat 2 tablespoons of olive oil over medium heat. Cook 1 chopped yellow onion, 1 chopped red bell pepper, and 2 thinly sliced celery stalks for 5-7 minutes. Season with salt and black pepper.
- Add 1 cup of crushed tomatoes, 2 tablespoons of capers, ¼ cup of chopped green olives, ¼ cup of raisins, 2 teaspoons of honey, 1 bay leaf, ¼ teaspoon of chili flakes, ¼ cup of red wine vinegar, and ¼ cup of dry white wine. Simmer for 10 minutes.
- Fold in the eggplant and simmer for 2-3 minutes. Remove the bay leaf. Stir in 2 tablespoons of chopped parsley and 2 tablespoons of chopped mint.