Caponata

INGREDIENTS:

• 2 Medium Eggplants, chopped into 1-inch cubes

• 1/4 Cup Verbena Greek Kalamata Olive Oil

• 1 tsp Salt, divided

• 1/2 tsp Ground Pepper

• 1 Onion, chopped

• 2 Ribs Celery, sliced or chopped

• 2 Red Bell Peppers, seeded chopped

• 2 Cloves Garlic, minced

• 1 14-16 ounce Can Crushed Tomatoes

• 3 Tbsp Capers, drained

• 1/4 Cup Garlic Stuffed Olives

• 1/4 Cup Fresh Parsley, chopped

• 1 Tbsp Sugar

• 2 Tbsp Red Wine Vinegar

DIRECTIONS:

1. Preheat oven to 450°F.

2. In a mixing bowl, toss cubed eggplant with 3 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper.

3. Spread eggplant in an even layer on a rimmed baking sheet and roast for 20 minutes; turn cubes for even browning and roast 10 minutes more. Remove from oven and set aside.

4. In a Dutch oven over medium heat, warm remaining 1 Tbsp of olive oil. Saute onion, celery and bell peppers until softened, about 10-12 minutes.

5. Stir in prepared eggplant, tomatoes, capers, olives, parsley, sugar, vinegar, and remaining salt and pepper.

6. Reduce heat to medium-low and cook, stirring occasionally until mixture is thickened, about 30 minutes.

7. Serve warm or at room temperature with toasted whole-grain bread.

8. Refrigerate leftovers in an airtight container for up to 3 days.