Caponata Recipe

Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to it.

Place the cubed eggplant on the prepared pan. Sprinkle it with ¼ teaspoon of the salt, drizzle with 3 tablespoons olive oil, and promptly toss to coat.

Roast the eggplant in the oven for 30 to 35 minutes, stirring halfway, until deeply golden.

In the meantime, warm the remaining tablespoon of olive oil in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add the onion, bell pepper, and celery.

Season with the remaining ¼ teaspoon salt and about 10 twists of black pepper. Cook until the onions are tender and just starting to turn golden, about 9 to 12 minutes, stirring often

Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes and stir to combine.

Add the olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf. Stir to combine. Simmer on medium-low heat for 10 minutes or so, stirring occasionally.

Remove and discard the bay leaf. Stir in the roasted eggplant and cook for another 2 to 3 minutes. Stir in fresh herbs, reserving a small handful for garnish. Remove the pot from the heat.

Adjust to taste to find your desired balance of tangy-sweet-spicy-salty. Add more vinegar, honey, red pepper flakes, and/or salt. Transfer it to a serving bowl and top with the remaining herbs.

For best flavor, allow the caponata to rest at room temperature for an hour or longer in the refrigerator. Serve warm or at room temperature, with crostini if desired.