Roasted eggplant caponata | Recipes | WW USA

Ingredients

• 2 spray(s) Cooking spray
• 1 large Uncooked eggplant, trimmed
• 2 Tbsp Olive oil
• 1/2 tsp Kosher salt
• 6 medium Plum tomato, halved lengthwise
• 1 medium Uncooked onion, diced
• 3 rib(s), medium Celery, stalks diced, leaves chopped
• 1/2 cup(s) Canned tomato sauce
• 1/4 cup(s) Golden seedless raisins
• 12 olive(s) Canned or bottled pickled green olives, coarsely chopped
• 3 Tbsp Balsamic vinegar
• 2 Tbsp Capers, rinsed and drained
• 1/8 tsp Red pepper flakes
• 1 tsp Unsweetened dark cocoa powder, optional
• 1/4 tsp Ground cinnamon, optional