Oven Roasted Eggplant Caponata

Ingredients

• 1 large eggplant, cut into 1”dice
• sea salt
• 1 tbsp olive oil
• 1 red onion, peeled and diced
• 10 cloves of garlic, peeled and finely chopped
• 2 celery stalks, threads removed and sliced on a diagonal
• 1 red pepper, diced
• 1-14 oz can of diced tomatoes, drained
• 2 tbsp olive oil
• freshly ground black pepper
• 10 pitted kalamata olives, cut in half
• 2 tbsp capers, drained
• 2 tbsp golden raisins
• 1 tbsp balsamic vinegar
• 1 tsp calabrian chiles
• 10 fresh basil leaves, julienned