Photo: Bromberg/Hermolin
1-2 lbs small eggplants, cut into 1 inch cubes
2 large red bell peppers, cut into 1 inch cubes
2 red serrano peppers, seeded and chopped
1 large red onion, cut into 1 inch chunks
4 garlic cloves, minced
3 tablespoons olive oil
1 tablespoon sea salt
1 teaspoon ground pepper
1 tablespoon tomato paste
2 tablespoons capers (optional)
1 tablespoon lemon juice
1 tablespoon red wine vinegar
10-15 leaves fresh basil
Instructions
Preheat oven to 400F degrees
Place eggplant cubes into colander and sprinkle with salt, shake to distribute salt and let stand over bowl for 20 minutes. Drain on paper towels
Combine eggplant, peppers, garlic, olive oil, salt and pepper in a bowl and toss to coat everything with the oil
Spread mixture on parchment lined baking sheet
Bake for 20 minutes, remove pan from oven and turn vegetables over
Return to oven and bake 20-25 minutes more until lightly browned
Remove from oven and cool slightly
Place roasted vegetables in a food processor, add tomato paste, capers, lemon juice and red wine vinegar. Pulse until chunky mix is obtained. Taste to add more salt or pepper as necessary
Add torn pieces of basil
Refrigerate, Caponata is better when prepared a day ahead
Serve on toasted rustic bread
