Roasted Eggplant and Fennel Caponata

• 1 medium-large eggplant, slice lengthwise into ½ inch slices
• 3 T. olive oil
• Sprinkle salt and pepper
• 1 small fennel bulb
• 1 sweet onion
• 8 garlic cloves, unpeeled
• 1 red pepper
• 1 medium tomato
• 2 T. good quality balsamic vinegar
• 1 t. sugar
• ½ c. extra virgin olive oil
• 1 T. chives, chopped
• 2 t. thyme, chopped
• 1 T Italian parsley, chopped
• ½ c. chopped green olives
• 1 T. capers, drained
• Salt and pepper to taste

Pre-heat the oven to 400 degrees.

Brush the eggplant slices with the olive oil and sprinkle with salt and pepper. Lay the slices on a sheet pan and roast the eggplant for 20 minutes. Turn the eggplant to get a nice even browning and continue roasting for 10 minutes. The eggplant should be slightly browned on both sides. Remove from the oven. Turn the oven up to a medium broil.

Remove the tops from the fennel, cut in half and remove the core. Cut the fennel halves into 3 – 4 wedges. Slice the onion into ½ inch slices. Core the tomato and slice in half. Remove the seeds. Toss the fennel, onion, garlic cloves, tomato and the whole pepper in a bowl with 1 T. olive oil. Lay the vegetables on a sheet pan.

Place the pan of veggies under the broiler set on medium. Brown the vegetables on one side and rotate them with a tong. Continue to brown the vegetables on all sides but not letting them burn. This will take about 12 – 15 minutes total. Remove from the oven and cool.

When cool dice the eggplant into a small dice and place in a bowl.

Peel the outer charred skin form the pepper, stem, remove the seeds and dice small. Add to the bowl with the eggplant.

Peel the outer charred skin from the tomato and dice small. Add to the eggplant.

Peel the skin from the garlic, chop the garlic fine and add to the eggplant.

Dice the fennel and onions small and add to the eggplant.

Toss the mixture with the balsamic vinegar, sugar and olive oil until evenly combined. Add the chopped chives, thyme, parsley, olives and capers. Season to taste with salt and cracked black pepper.