Ingredients
- 1 large eggplant, semi-peeled, alternate peeling, cut into 1" dice
- Olive oil
- Salt and pepper
- 1 lg onion, chpd
- red pepper flakes (to taste)
- 1 fennel bulb, cut into 1/2" dice
- 3 ribs celery, cut into 1/2" dice
- 6 garlic cloves, minced
- 2 red and 1 yellow pepper, cut into 1/2" dice
- 2 med zucchini, cut into 1/2" dice
- 1/2 c water
- 1/2 c tomato paste
- 2 T sugar
- 1/4 c red wine vinegar
- 1/4 c. golden raisins
- 1/4 c. capers
- 1/4 c. pine nuts, toasted
- 1/3 c. kalamata olives, cut in half
- 1/3 c. green olives, cut in half
- 1/2 bunch mint, cut into chiffonade
- 1/2 bunch basil, cut into chiffonade
Preparation
Step 1
Preheat oven to 400.
Toss eggplant generously with olive oil, salt and pepper. Spread on baking sheet and roast until eggplant is soft, about 15-20 minutes. Set aside.
Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper, season with salt to taste. Cook over med high heat until onions are soft, about 10 minutes.
Add the fennel, celery and garlic and cook for another 5 min. Stir in peppers and cook another 5 min. 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 5-6 min. Toss in the eggplant, 1/2 cup water and tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add to the mixture. Stir in raisins, capers, pine nuts, olives and mint. Cook another 5-6 minutes. Add the basil when cooled down. Let cool and serve immediately or even better the next day.