CAPONATA 2 | Just A Pinch Recipes

Ingredients

• 1 large eggplant (about 1 1/2 lbs.), cut into 3/4-inch cubes
• 6 tablespoon(s) olive oil, divided
• ground himalayan sea salt, to taste and divided
• 2 cup(s) white onions, chopped
• 1 cup(s) celery, washed and thinly sliced
• 1 cup(s) red peppers, chopped
• 1 cup(s) yellow peppers, chopped
• freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
• 2 large cloves garlic, pressed
• 1 tablespoon(s) tomato paste
• 2 cup(s) roma tomatoes (about 5), blanched, seeded and diced
• 1/2 cup(s) stuffed queen green olives, sliced
• 1/4 cup(s) dry red wine
• 2 tablespoon(s) balsamic vinegar
• 2 tablespoon(s) capers, rinsed and drained
• 1/2 teaspoon(s) red pepper flakes, or to taste
• 1/2 tablespoon(s) raw sugar
• 1 large bay leaf
• 1 tablespoon(s) parsley, chopped
• 1 tablespoon(s) oregano leaves, chopped
• 1 tablespoon(s) basil leaves, chopped plus more for garnish