Roasted Eggplant Caponata

Add the whole Garlic (1 head) (no need to oil or skin it) in the oven. Roast until tender, about 30 minutes.

While the garlic is roasting, poke holes in the Eggplant (1) with a fork, rub with oil, and roast in the oven for 25-30 minutes or until the skin because soft and wrinkly. When ready, discard the skin and chop it into large chunks.

Rub each Red Chili Peppers (2) with oil and set over a flame on a grill or gas stove until each side is charred black. Place in a bowl and cover with plastic wrap for 5 minutes. Peel and discard the skin, chop to remove flesh from the seeds and stem.

Add Olive Oil (1 Tbsp) and Butter (1 Tbsp) to a saute pan. Once hot, add the Onion (1) and cook on low for 15-20 minutes until caramelized.

Add the roasted eggplant chunks, roasted red peppers, and Olives (1/2 cup) to a food processor. Pulse.

Squeeze in a few cloves of roasted garlic, sauteed onions, Fresh Parsley (3 sprigs) , a squeeze of Lemon (1) , Tomato Paste (2 Tbsp) , Salt (to taste) , Ground Black Pepper (to taste) , and Red Wine Vinegar (to taste) . Pulse twice.

Top with Fresh Basil Leaves (to taste) and serve with grilled Pita Bread (to taste) . Enjoy!