Eggplant Caponata

Eggplant Caponata

*Recipe by 2012 Garden to Café Program Coordinator, Liz Fleischman

Serves 10-15
Ingredients:
1 Eggplant (leave skin on)
¼ cup Olive Oil
1 Fennel Bulb
1 Red Pepper
1 Medium Yellow Onion
2 tsp basil
1 Tbsp minced Garlic
1 14.5 oz can Diced Tomatoes
1 Tbsp Balsamic Vinegar
1 Tbsp Honey
1 pinch Red Pepper Flakes
Salt
Black Pepper

Preheat oven to 400°
Dice Eggplant, toss with salt, black pepper and 1 Tbsp of olive oil. Roast on sheet pan until slightly browned.
Dice Fennel, Red Peppers and Onions. In a large saucepan, sauté in a small amount of olive oil until soft. Add basil and garlic and cook 30 seconds more.
Add roasted eggplant, diced tomatoes, honey, vinegar, & red pepper flakes. Simmer for 20 minutes.

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