New Year Caponata

1.Preheat the oven to 400°F (200°C).

2.Place the diced eggplant, bell peppers, red onion, and celery on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 25-30 minutes until vegetables are tender and slightly caramelized.

3.In a small saucepan, combine red wine vinegar, honey, capers, raisins, red pepper flakes, oregano, thyme, and rosemary. Cook over low heat for 5-7 minutes until the mixture thickens slightly.

4.In a large mixing bowl, combine the roasted vegetables, cherry tomatoes, pine nuts, and the vinegar mixture. Mix well to coat the vegetables evenly.

5.Garnish the caponata with chopped parsley and basil. Adjust seasoning with salt and pepper as needed.

6.Chill the caponata in the refrigerator for at least 1 hour to allow the flavors to meld together before serving.

7.Serve the New Year Caponata as a side dish or appetizer at your festive celebration! Enjoy!