PH Eggplant Caponata

Ingredients

2 Lbs Eggplant about 2 each; sliced 1/4” thick and marked on the grill

2 Tbsp Canola Oil

2 C Yellow Onion small diced

1 1/2 C Roasted Red Pepper small diced

1 C Celery small diced

3 Tbsp Garlic minced

2 C Green Olives sliced

4 Tbsp Capers

1 1/3c Red Wine Vinegar

4 Tbsp Sugar

4 Tbsp Tomato Paste

2 C Heirloom Cherry Tomatoes- cut in 1/2

4 Tbsp Basil fresh

Salt & Black Pepper to taste

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Directions

Dice eggplants into 1/2” cubes and set aside. In large sauté pan heat canola oil over medium heat. Add in onions, celery, and sauté until caramelized about 8-10mins. Stir in garlic and cook until fragrant about 30 seconds. Add in bell pepper, olives, capers, sugar, and vinegar. Stir to deglaze with the vinegar. Stir in tomato paste, lower heat and cook mixture for a few minutes stirring frequently. Stir in cherry tomatoes, eggplant, basil, salt, and pepper. Chill completely. Store in appropriate container, label, date and cover.