Caponata

Photo: Lady Catherine Gourmet

Ingredients

1 medium size eggplant – sliced

6 cloves of garlic – chopped

1 can pitted black olives

29 oz. can- crushed tomatoes

1 pint of grape tomatoes – halved

1/2 Spanish onion – sliced

4 stalks celery – chopped

1 healthy handful – Italian parsley- chopped

1 handful – cilantro –chopped

1 tablespoon tablespoon capers- plus 1 caper juice

2 bell peppers – sliced

1 Jalapeño pepper – sliced with seeds

1/2 cup of raisins

Dash of sea salt

Dash of black pepper

1 tablespoon of dried oregano

2 tablespoons of honey

1 tablespoon – balsamic vinegar

Olive oil

Romano cheese for grating

Preparation

Heat the griddle and place the eggplant and peppers to grill with a drizzle of olive oil over them. Let them become golden and slightly charred.

Heat a large frying pan with a drizzle of olive oil and place the onion, parsley, cilantro and celery and let them sauté until the onion is clear. Place the tomato halves and the raisins continue to sauté. Add the eggplant, peppers, crushed tomatoes, capers and olives and continue to simmer on low. Add the seasonings to taste.

Just before serving combine the honey and the vinegar and add to the caponata.

Drizzle a little more olive oil, grate some Romano cheese and serve