Eggplant Caponata recipe

Ingredients

• 1 recipe Roasted Eggplant
• 3 tablespoons golden raisins
• 3 tablespoons sherry vinegar
• 2 tablespoons capers
• 2 tablespoons extra-virgin olive oil
• ½ medium yellow onion, chopped
• 1 celery stalk, diced
• 1 red bell pepper, stemmed, seeded, and diced
• ½ teaspoon sea salt
• 1 tablespoon tomato paste
• 3 garlic cloves, grated
• 1 pound tomatoes, about 4 medium, cored and diced
• ½ teaspoon cane sugar
• ¼ cup chopped fresh parsley
• Freshly ground black pepper
• Fresh basil leaves, for garnish
• Crostini, for serving

Instructions

• Roast the eggplant according to this recipe.
• 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, for about 8 minutes, or 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. We like it best on days 2 and 3, after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 5 days.
• When ready to serve, garnish the caponata with fresh basil. Serve with crostini.