CAPONATA RECIPE

INGREDIENTS

• 1 pound eggplant cut into 3/4 inch pieces
• 6 tablespoons olive oil divided use
• salt and pepper to taste
• 3/4 cup red onion diced
• 1 red bell pepper diced
• 1/2 cup celery diced
• 1 teaspoon garlic minced
• 1/4 cup green olives chopped
• 2 tablespoons capers drained
• 1 1/4 cups canned crushed tomatoes do not drain
• 1/4 cup golden raisins
• 2 teaspoons brown sugar
• 3 tablespoons red wine vinegar
• 1/4 teaspoon crushed red pepper flakes or more to taste
• 1/4 cup pine nuts toasted
• 2 tablespoons chopped herbs such as parsley, mint or basil
• cooking spray

INSTRUCTIONS

• Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
• Place the eggplant on the sheet pan in a single layer. Drizzle with 3 tablespoons of the olive oil and season with salt and pepper to taste.
• Bake for 25-30 minutes or until eggplant is tender and browned.
• While the eggplant is in the oven, warm the remaining 2 tablespoons of olive oil in a large pan over medium heat.
• Add the red onion, red bell pepper and celery to the pan. Cook for 5-7 minutes or until vegetables are tender.
• Add the garlic and cook for 30 seconds.
• Add the olives, capers, raisins, brown sugar, red wine vinegar, red pepper flakes and tomatoes. Stir to combine.
• Add the cooked eggplant to the pan. Stir and bring to a simmer.
• Cook for 10-15 minutes or until mixture has thickened and has a jam-like consistency. Stir in the pine nuts and chopped herbs. Season with salt and pepper to taste.
• Serve hot, at room temperature, or you can refrigerate it and serve it cold. Caponata will stay fresh in the fridge for up to 5 days.