Tex-mex Caponata

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 7
• nonstick cooking spray
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 red onion, chopped
• 3 cloves garlic, peeled
• 1 1/4 lbs eggplants, cubed
• 1 -2 jalapeno pepper, seeded and minced
• 1/4 cup chopped cilantro leaf
• 1 tablespoon drained capers
• 1 tablespoon dried currant
• 1 tablespoon chopped pine nuts
• 1 tablespoon red wine vinegar
• 1 teaspoon morton lite salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 425°f.
• 2 line 2 baking sheets with aluminum foil and spray heavily with cooking spray.
• 3 set aside.
• 4 seed the peppers and cut each pepper vertically into quarters.
• 5 stacking 2 to 3 pieces at a time, cut the peppers horizontally into ¼ inch strips and place them in a large mixing bowl.
• 6 add the garlic and onion.
• 7 toss well.
• 8 arrange the vegetables in a single layer on a baking sheet; liberally spray them with cooking spray until they are well coated.
• 9 place the pan on a rack set in the middle of the oven.
• 10 arrange the eggplant on a second prepared baking sheet.
• 11 spray the eggplant with cooking spray until well coated.
• 12 place a large piece of foil over the eggplant, covering it loosely.
• 13 place the pan on rack set toward top of oven.
• 14 set a timer for 10 minutes.
• 15 after 10 minutes, stir peppers and return them to oven.
• 16 stir eggplant, turning cubes.
• 17 cover again with foil and return pan to oven.
• 18 bake both pans of vegetables another 10 minutes.
• 19 scrape the softened pepper mixture back into a large bowl; set the garlic aside.
• 20 stir the eggplant, turning the cubes.
• 21 cover it again with foil and bake for 10 minutes, until the cubes hold their shape but feel soft to the touch.
• 22 meanwhile, coarsely chop the roasted garlic; add it to the bowl of roasted peppers and onions.
• 23 add the jalapeno, cilantro, capers, currants, pine nuts and vinegar.
• 24 when the eggplant is done, scrape it into a bowl.
• 25 add the salt and black pepper.
• 26 mix with a fork until the caponata is well blended and creamy.
• 27 set aside to cool.
• 28 if possible, refrigerate overnight before using.