Easter Caponata

1.In a large skillet, heat some oil over medium heat. Add the eggplant and cook until golden brown and softened. Transfer to a plate and set aside.

2.In the same skillet, add more oil if needed and sauté the zucchini, bell peppers, red onion, and garlic until softened.

3.Add the cherry tomatoes, olives, raisins, and capers to the skillet. Cook for a few minutes until the tomatoes start to soften.

4.In a small bowl, mix together white wine vinegar, honey, red pepper flakes, oregano, thyme, and cinnamon. Pour this over the vegetables in the skillet and stir to combine.

5.Return the cooked eggplant to the skillet and gently mix everything together. Let it simmer for about 5 minutes to allow the flavors to meld together.

6.Remove from heat and stir in the fresh basil and parsley. Taste and adjust seasoning if needed.

7.Transfer the caponata to a serving dish and let it cool slightly before serving. This dish can be enjoyed warm or at room temperature.