Caponata

This recipe has lots of pastes and textures. 

It is simple to make but it the preparation of all ingredients might take some time. It's better to make it one day in advance as it tastes better the next day.

what you need:

• 4 tbsp olive oil
• 1 or 2 large eggplants - total of 1 1/2 lb (500 to 600 gr)
• 1 medium onion diced
• 3 garlic cloves pressed 
• 2 small celery stalks thinly sliced
• 3 roma tomatoes diced OR 1 can of diced tomatoes with half of the liquid
• 1 tablespoon tomato paste
• 2 red or orange bell peppers
• 3 tablespoons capers
• 4 tablespoons chopped green olives
• 1 bay leaf
• 1/4 tsp pepper flakes or more if you want spicier
• 1/4 cup red wine vinegar
• 3 tbsp chopped fresh parsley for serving.
• salt to taste

Optional: 

1/4 cup raisins

3 tbsp chopped fresh mint

Note: Dice the eggplant right before cooking it or it will turn dark.

what to do:

1. Dice the eggplant and bell peppers and sauté for about 15 minutes on 3 tbsp olive oil. Reserve.    OR    cube the eggplant and bell peppers, place in a bowl with olive oil and salt then roast in 425F oven (on a single layer) for 20 to 25 minutes. Reserve.  
2. In a large pan heat the other 2 tbsp of oil and sauté the onion, garlic and celery over medium neat. About 7 to 8 minutes.
3. Add the tomatoes, tomato paste, capers, green olives, bay leaf, pepper flakes, vinegar and raisins. Cook over medium low heat, stirring frequently, scraping the bottom of the pan, for about 5 to 10 minutes. The tomatoes should cook but not dissolve.
4. Add the reserved eggplant and peppers and cook for 5 more minutes. The eggplant will fall apart which is fine.
5. Remove the bay leaf.
6. Check if the salt and pepper are to your taste.
7. Add chopped fresh parsley when serving.

Serve warm, at room temperature or cold with bruschetta, crostini, or toast.
It also goes well over pasta, over broccoli or with lettuce as a salad.