Makes 10 servings (about 6 cups)
Start to finish: 1 hour 45 minutes (Active time: 15 minutes)
1 eggplant (about 1 pound), peeled and cut into small dice
2 tablespoons salt
1 red bell pepper, seeded and cut into small dice
3/4 cup minced onion
1 teaspoon minced garlic
1/4 cup olive oil
2 cups canned diced tomatoes
2 tablespoons tomato paste
2 tablespoons basil chiffonade
1 teaspoon minced marjoram
1 tablespoon balsamic vinegar
1/3 cup finely grated Parmesan
Preheat the oven to 250 F.
Place the eggplant in a large bowl and sprinkle with the salt, tossing evenly to distribute. Place the salted eggplant in a colander and allow to drain for 20 minutes.
Quickly rinse the eggplant under cool water, then place on paper towels to absorb excess moisture.
In a large bowl, combine the eggplant with the bell pepper, onion, garlic, and oil and toss to combine. Add the tomatoes and tomato paste and toss to thoroughly combine.
Spread the vegetable mixture evenly on a baking sheet and roast for about 45 minutes, or until the vegetables are tender and lightly browned.
Remove the pan from the oven and add the basil, marjoram, and vinegar. Gently fold the ingredients together.
Transfer the caponata to a glass or stainless steel container with a lid. Let cool to room temperature, then stir in the cheese. Refrigerate the caponata in a covered glass or stainless steel container for up to a week. The flavor will improve if the caponata is allowed to rest for at least 24 hours before use.
Nutrition information per serving: 114 calories; 56 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 527 mg sodium; 13 g carbohydrate; 3 g fiber; 7 g sugar; 2 g protein.
This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.