Eggplant Caponata

• 1 lbs eggplant, about 5 cubs 1/2” cubed
• 3 tbsp BONO extra virgin olive oil
• ½ tsp kosher salt
• ¼ c golden raisins
• 6 tbsp Acetaia Bellei Balsamic vinegar
• 1 small onion, diced
• 1 celery, ½” chop
• 2 cloves garlic, crushed
• 1 c roasted red and yellow peppers, chopped
• 1 c The Fresh Market Italian Mixed Olives, pitted and sliced in half
• 2 c Romanza Pomodoro San Marzano Dell’Agro Sarnese-Nocerino D.O.P canned tomatoes
• 1 tbsp Amore tomato paste
• 1 tbsp granulated sugar
• Salt and Pepper to taste

Preheat oven to 425* and line a baking sheet with parchment paper.

Arrange the diced eggplant on the baking sheet and toss with extra virgin olive oil and kosher salt.

Roast eggplant for 25-30 minutes or until tender and caramelized.

Meanwhile, in a small bowl, combine the golden raisins and balsamic vinegar and set aside.

In a large pan, sauté the onion and celery in a tablespoon of extra virgin olive oil until tender and slightly translucent.

Add the garlic, peppers and olives. Cook until aromatic for 2-3 minutes.

Add the canned tomatoes, tomato paste and sugar. Cook for 8 minutes.

Add the roasted eggplant and the capers with the golden raisins soaking in the balsamic vinegar to the pan. Cook for an additional 5 minutes.

Taste and adjust seasoning with salt and pepper.

Recipe developed by Chef Anna Rossi @annarossiofficial