Ingredients
- 1 large eggplant 1 ¼ lb or so, cut into 1-inch cubes
- 1 onion chopped
- 1 red bell pepper chopped
- 2 small celery stalks thinly sliced
- 1 cup crushed tomatoes
- 2 tablespoon capers
- ¼ cup pitted green olives roughly chopped
- ¼ cup raisins
- ¼ cup red wine vinegar
- ¼ cup white wine
- 2 teaspoons honey
- Extra virgin olive oil
- ¼ teaspoon to ½ teaspoon crushed red pepper flakes
- 1 bay leaf
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh mint
- Black pepper and salt to taste
Directions
- Heat the oven to 400 degrees F.
- Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, 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 10 minutes.
- Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.