Ingredients
- 1 large eggplant 1 1⁄4 lb or so, cut into 1-inch cubes
- Kosher salt
- Extra Virgin Olive Oil
- 1 yellow onion chopped
- 1 red bell pepper cored and chopped
- 1 small zucchini chopped
- 2 small celery stalks thinly sliced
- Black pepper
- 2 tablespoon tomato paste
- 1 cup crushed tomatoes
- 2 tablespoon capers
- 1⁄4 cup pitted Kalamata olives roughly chopped
- 1⁄4 cup raisins
- 2 teaspoons honey
- 1 bay leaf
- 1⁄4 teaspoon to 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup red wine vinegar
- 1⁄4 cup dry white wine
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh basil
Directions
1. Heat the oven to 400 degrees F.
2. Season the eggplant cubes with salt.
3. Place the seasoned eggplant cubes, bell pepper, zucchini & onions on a sheet pan, add
a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat.
Roast iin the heated oven for 25 to 30 minutes or until browned.
4. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Saute celery. Add the
onions & bell pepper. Season with a pinch of kosher salt and black pepper. Add tomato
paste. Cook for about 5 to 7 minutes, tossing regularly until softened.
5. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes.
Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 15
minutes.
6. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish
with fresh parsley and basil.
View More Recipes
