EGGPLANT CAPONATA

Serves: about 10

1 eggplant (about 1 lb/454 g), peeled and cut into small dice 2 tbsp salt

1 red bell pepper, seeded and cut into small dice

3/4 cup (180 mL) minced onion 1 tsp (5 mL) minced garlic 1/4 cup (60 mL) olive oil

2 cups (500 mL) canned diced tomatoes

2 tbsp (30 mL) tomato paste 2 tbsp (30 mL) basil chiffonade 1 tsp (5 mL) minced marjoram 1 tbsp (15 mL) balsamic vinegar

1/3 cup (80 mL) finely grated Parmesan

1. Preheat the oven to 250 F (120 C).

2. Place eggplant in a large bowl and sprinkle with the salt, tossing evenly to distribute. 3. Place the salted eggplant in a colander and allow to drain for 20 minutes.

4. Quickly rinse the eggplant under cool water, then place on paper towels to absorb excess moisture.

5. In a large bowl, combine the eggplant with the bell pepper, onion, garlic and oil, and toss to combine. Add the tomatoes and tomato paste, and toss to thoroughly combine.

6. Spread the vegetable mixture evenly on a baking sheet and roast for about 45 minutes or until the vegetables are tender and lightly browned.

7. Remove from oven and add the basil, marjoram and vinegar. Gently fold ingredients together.

8. Transfer the caponata to a glass or stainless steel container with a lid. Let cool to room temperature, then stir in the cheese.

9. Refrigerate the caponata in a covered glass or stainless steel container for up to a week. Flavour will improve if it is allowed to rest for at least 24 hours before use.