Eggplant Caponata for 6 Servings

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the eggplant cubes with 3 tbsp (45ml) olive oil and salt on a parchment-lined baking sheet.
3. Spread in a single layer and roast for 20–25 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender. Set aside.
4. Heat 2 tbsp (30ml) olive oil in a skillet over medium heat.
5. Add the onion, celery, and carrot. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Stir in the tomato paste and cook for 2 minutes to caramelize the sugars.
8. Add the diced tomatoes, red wine vinegar, sugar, and dried oregano.
9. Bring to a simmer and cook uncovered for 10–12 minutes until the liquid reduces by one-third and becomes a thick, glossy syrup.
10. Fold in the roasted eggplant, olives, and capers. Stir gently for 3–5 minutes to allow the eggplant to absorb the sauce without breaking.