Mediterranean Eggplant and Red Pepper Caponata

Ingredients

• 1 large eggplant diced
• 2 large red bell peppers diced
• 1 medium onion chopped
• 2 cloves garlic minced
• 1/4 cup olive oil
• 1 can diced tomatoes drained, 14 oz
• 2 tablespoons capers rinsed
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1/4 cup fresh basil chopped
• to taste salt and pepper

Instructions

1. 1 Preheat oven to 400°F (200°C).
2. 2 Place diced eggplant and red bell peppers on a baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Toss to coat evenly.
3. 3 Roast in the preheated oven for 25 minutes, stirring halfway through, until vegetables are tender and slightly charred.
4. 4 In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. 5 Add minced garlic and cook for another minute until fragrant.
6. 6 Stir in the drained diced tomatoes, capers, red wine vinegar, and sugar. Bring to a simmer and cook for 10 minutes.
7. 7 Add the roasted eggplant and red peppers to the skillet. Stir to combine and cook for another 5 minutes to let the flavors meld.
8. 8 Remove from heat and stir in the chopped fresh basil. Adjust seasoning with salt and pepper as needed.
9. 9 Serve warm or at room temperature as a side dish or topping for grilled meats or crusty bread.