OVEN-ROASTED CAPONATA

Updated at: Thu, 17 Aug 2023 00:14:55 GMT

Step 1

Preheat the oven to 425 degrees F. Line a rimmed baking

Step 2

sheet with parchment paper.

Step 3

Put the eggplant, pepper, onion, and tomatoes on the

Step 4

prepared baking sheet, sprinkle with the salt, and drizzle

Step 5

with the oil. Using tongs, toss gently to coat everything

Step 6

with the salt and oil.

Step 7

Bake for about 20 minutes, until parts of the vegetables

Step 8

are light golden. Stir the mixture gently and bake for 7 to

Step 9

10 more minutes, until the color is beginning to deepen

Step 10

and you can see that more pieces of the vegetables are

Step 11

developing light-golden sections. Stir once more and bake

Step 12

for an additional 10 minutes, until all the vegetables are

Step 13

developing rich golden color and fairly soft.

Step 14

Remove from the oven and sprinkle on the olives and

Step 15

capers. In a small bowl, combine the vinegar and sugar.

Step 16

Spoon this over the caponata and gently toss to combine.

Step 17

Cook for another 8 to 10 minutes, until it looks richly car-

Step 18

amelized. Serve hot, cool, or at room temperature.

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