Caponata

Ingredients

• 1 Eggplant, large, peeled in alternating 1-inch strips, cut into 1-inch dice
• Olive oil, extra-virgin
• Kosher salt
• 1 Red onion, large, cut into 1/2-inch dice
• 1 pinch Red pepper flakes, crushed
• 1 Fennel, bulb, cut into 1/2-inch dice
• 3 rib Celery, cut into 1/2-inch dice
• 6 clove Garlic, thinly sliced
• 1 Red bell pepper, cut into 1/2-inch dice
• 1 Yellow bell pepper, cut into 1/2-inch dice
• 2 Zucchini, cut into 1/2-inch dice
• 1/2 cup Water
• 1/2 cup Tomato paste
• 2 tbsp Sugar
• 1/4 cup Red wine vinegar
• 1/4 cup Golden raisins
• 1/4 cup Capers
• 1/4 cup Pine nuts, toasted
• 1/2 bunch Mint, cut into chiffonade

Directions