Caponata (Cooked Eggplant Relish/Salad)

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Recipe Instructions

Ingredients

• 1 large eggplant

• 1 ½ tablespoons tahini sauce

• 4 cloves garlic, smashed

• ½ lemon, juiced 

• ½ teaspoon red pepper flakes (Optional)

• salt to taste

• 1 tablespoon olive oil, or to taste

• 1 pinch dried parsley flakes or fresh chopped, for garnish

Instructions

1. Heat the oven to 400 degrees F.

2. 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).

3. 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.

4. 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.

5. 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.

6. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.