Caponata

Directions

1. 1
   First, cut the eggplant into pieces and roast in the oven until soft (at 350 degrees).
2. 2
   Next, heat the olive oil on the stove top.
3. 3
   Add the red pepper and onions; heat until they soften.
4. 4
   Add in the minced garlic.
5. 5
   After the eggplant is roasted, add it to the pan along with the tomatoes.
6. 6
   Finally, stir in the tomato paste, capers, and a pinch of salt and pepper and heat well for about 10-15 minutes on low heat.
7. 7
   The vegetables should be soft and smell great, like garlic!
8. 8
   Most people serve this room temperature (however, I served mine warm).
9. 9
   I decided to toast the bread before topping it with the caponata.
10. 10
    Simply cut the baguette into pieces and butter on either side, heating on the stove top for a minute or two.
11. 11
    Once the bread is toasted and veggies have simmered, serve to guests as an appetizer!
12. 12
    You could also easily make this a meal by serving over pasta.