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 cup olive oil
• 1 can diced tomatoes, drained, 14 oz
• 2 tablespoons capers, rinsed
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 cup fresh basil, chopped
• to taste salt and pepper

Method

1. 01
   Preheat oven to 400°F (200°C).
2. 02
   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. 03
   Roast in the preheated oven for 25 minutes, stirring halfway through, until vegetables are tender and slightly charred.
4. 04
   In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. 05
   Add minced garlic and cook for another minute until fragrant.
6. 06
   Stir in the drained diced tomatoes, capers, red wine vinegar, and sugar. Bring to a simmer and cook for 10 minutes.
7. 07
   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. 08
   Remove from heat and stir in the chopped fresh basil. Adjust seasoning with salt and pepper as needed.
9. 09
   Serve warm or at room temperature as a side dish or topping for grilled meats or crusty bread.