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- 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
- 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.