Festive Caponata Two Ways - alive magazine

Ingredients

• 1/2 globe eggplant, unpeeled, about 3/4 lb (375 g)
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 small yellow onion, peeled and finely diced
• 1 celery stalk, finely diced
• 2 large garlic cloves, finely minced
• 1/2 yellow bell pepper, seeded and finely diced
• 1 Tbsp (15 mL) red wine vinegar
• 1/4 cup (60 mL) chopped, pitted kalamata olives
• 1 tsp (5 mL) raw cane sugar
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1 ripe tomato, seeded and very finely diced
• 2 Tbsp (30 mL) rinsed and drained capers
• Freshly ground black pepper
• 1/4 cup (60 mL) each of finely chopped fresh basil and parsley
• Crostini (optional)
• Silky smooth plain hummus (optional)
• 4 oz (125 g) plain goat cheese, crumbled, or blue cheese (optional)
• 1/2 cup (125 mL) pine nuts or finely chopped walnuts, toasted (optional)