Caponata

1 eggplant, cut into 1 inch cubes

1 onion, chopped

2-3 celery ribs, chopped

¹⁄₂ inch ginger, chopped

1 Zucchini, chopped

¹⁄₂ cup Peruvian sweet peppers

8 small sweet red and yellow peppers, cut into ¹⁄₂ inch pieces

1 cup fresh tomato, peeled and diced (or canned)

¹⁄₂ cup (sweet) cooking wine (or Mirin)

¹⁄₂ cup red wine vinegar

¹⁄₄ cup capers

¹⁄₄ cup pitted Kalamata olives

¹⁄₄ cup raisins (optional)

1 tsp fresh or dried Basil

1 tsp fresh or dried Thyme

¹⁄₃ cup olive oil

Preheat oven to 425°F. Coat the eggplant slices in 3 tablespoons of olive oil and place on a baking sheet in a single layer. Roast the sweet peppers and eggplant until tender and beginning to brown, turning once during baking (about 30 - 40 minutes). Set aside to cool (this step can be done a day ahead of time).

Heat ¹⁄₄ cup of olive oil in a large skillet over medium heat. Add the onion and celery and saute until vegetables begin to soften, about 10 minutes.

Add the zucchini, ginger, and peppers, and cook and until zucchini softens and starts to brown in places (about 10 more minutes).

Add tomatoes and continue to cook until they begin to caramelize (about 5 minutes).

Add the vinegar, wine, raisins, almonds, capers, and olives. Continue to cook until heated through.

Stir in the roasted eggplant and herbs. Allow to cool. It’s best served at room temperature (and even better the next day).