Roasted Eggplant Caponata
Adapted from From the Earth to the Table
Makes about 2 cups

In the heading of this recipe, Ash mentions that you can toss this mixture with pasta too.  Yum!

2 pounds eggplant, peeled or not as you please, slice lengthwise ¼-inch thick
3 tbsp. olive oil
1 small yellow onion, chopped
5 cloves roasted garlic
½ cup diced celery
1 14-oz. can chopped tomatoes
2 tbsp. rinsed capers
3 tbsp. toasted pine nuts
2 tbsp. golden raisins or currants
1/3 cup chopped Kalamata olives
2 tbsp. light brown sugar
1/3 cup red wine vinegar
Kosher salt and red pepper flakes

Preheat the oven to 400ºF.  Lay the eggplant slices on a baking sheet in a single layer.  Roast for 15 to 20 minutes or until tender and lightly browned.  Remove, coarsely chop, and reserve.

In a large sauté pan, heat the olive oil over medium heat and sauté the onion, roasted garlic, and celery until softened  but not brown, stirring occasionally.  Add the tomatoes and cook for 2 to 3 minutes.  Add the capers, pine nuts, raisins, olives, brown sugar, and vinegar.  Over medium heat, cook for 6 to 8 minutes, stirring frequently.  Add the eggplant and season to your taste with the salt and red pepper flakes.  Serve at room temperature.  Can be stored, covered, in your refrigerator for up to 5 days.  (DT: The flavor gets better as it sits.)