Ingredients
- 1 large eggplant cut into 1-inch cubes
- Kosher salt to taste
- 3 tablespoons extra-virgin olive oil divided
- 1 yellow onion chopped
- 1 red bell pepper cored and chopped
- 2 stalks celery thinly sliced
- Freshly ground black pepper to taste
- 1 cup crushed tomatoes
- 1/4 cup green olives pitted and roughly chopped
- 2 tablespoons capers rinsed
- 1/4 cup red wine vinegar
- 2 tablespoons honey
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Season the eggplant cubes with salt and let them sit for 20 minutes to draw out bitterness. Pat them dry with paper towels.
- Toss the eggplant with 2 tablespoons of olive oil and spread on a baking sheet. Roast for 25-30 minutes, until browned.
- In a skillet, heat the remaining olive oil over medium heat. Sauté onion, bell pepper, and celery with salt and black pepper until softened, about 5-7 minutes.
- Add crushed tomatoes, olives, capers, vinegar, honey, bay leaf, and red pepper flakes to the skillet. Simmer for 10 minutes.
- Stir in the roasted eggplant and cook for another 2-3 minutes. Remove the bay leaf and finish with fresh parsley and basil.
