Caponata

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   In a large bowl, toss the eggplant generously with olive oil and salt, to taste.
3. 3
   Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes.
4. 4
   Reserve.
5. 5
   Coat a wide deep pot with olive oil.
6. 6
   Toss in the onion and crushed red pepper and season with salt, to taste.
7. 7
   Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
8. 8
   Add the fennel, celery and garlic and cook for another 5 to 6 minutes.
9. 9
   Stir in the peppers and cook for another 5 to 6 minutes.
10. 10
    Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes.
11. 11
    Toss in the eggplant, 1/2 cup of water and the tomato paste.
12. 12
    Cook until the water has evaporated.
13. 13
    Dissolve the sugar in the vinegar in a small bowl and add it to the mixture.
14. 14
    Stir in the raisins, capers, pine nuts and mint.
15. 15
    Cook for another 5 to 6 minutes.
16. 16
    Let cool and transfer the caponata to a serving bowl.
17. 17
    Serve immediately or even better tomorrow or the next day.