Lightened-up Eggplant Caponata

A lighter take on the traditional Italian dish, this vegan eggplant caponata is bursting with flavor from roasted eggplant, sweet bell peppers, tangy tomatoes, and aromatic basil. It's a perfect appetizer or side dish that's both satisfying and healthy.

Ingredients:

• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can 14 ounces diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon maple syrup
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Cut up the eggplant and put it on a baking sheet that has parchment paper on the bottom

Put 1 tablespoon of olive oil on top and add salt and pepper to taste

Roast in an oven that has already been heated for 20 to 25 minutes, or until soft and slightly golden

Put the last tablespoon of olive oil in a large skillet and set it over medium-low heat

It will take about 5 minutes of cooking after adding the chopped onion and garlic

To the pan, add diced bell pepper and cook for three to four more minutes

Add the tomato paste, red wine vinegar, maple syrup, and diced tomatoes and mix well

Let the mixture cook for 5 to 7 minutes, or until it gets a little thicker

Add the roasted eggplant and fresh basil that has been chopped

Add two to three more minutes of cooking time to let the flavors blend

To taste, add more salt and pepper to the food

If you want, you can serve it warm or at room temperature and top it with extra fresh basil