Ingredients
- 1 eggplant (about 1 lb), peeled and cut into small dice
- 2 tablespoons kosher 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 tablespoons balsamic vinegar
- 1/3 cup finely grated Parmesan
Directions
- 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 25 to 30 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 1 week. The flavor will improve if the caponata is allowed to rest for at least 24 hours before use.
