Eggplant caponata

A delicious Italian dish, kind of a cousin of ratatouille. Everyone enjoyed it with a nice chunk of break.

Ingredients

1 small zucchini

1 yellow onion

1 large eggplant

3 cloves garlic 

0.5 tsp pepper flakes

15 oz diced tomatoes from can

1 red bell pepper

2 tbsp capers

0.25 cup kalamata olives

2 tbsp raisins

1 tbsp red wine vinegar

basil

Preparation

Diced the eggplant into 0.5-inch cubes, salt and allow to drain for 15 minutes. Toss with a bit of oil and roast at 425F on a baking sheet until lightly browned.

Dice then brown the zucchini in a hot skillet. Add the onion diced and sautee. Add the crushed garlic and diced red pepper, as well as all the other ingredients, including the roasted eggplant. Simmer for 20-30 minutes. 

Add the chopped herbs at the end. Allow to cool and serve with crusty bread.