Caponata

• 1 eggplant
• 8 cloves of garlic
• half an onion, chopped
• 1 celery stalk, finely chopped
• 6 pitted kalamata olives, minced
• 2 roma tomatos, diced
• 8 cremini mushrooms, diced
• sage, oregano, thyme, salt and pepper to taste
• a few sprigs Italian parsley, minced

1. Preheat oven to 375F.
2. Cut the eggplant in half, lengthwise. Rub the flesh with olive oil and salt and pepper.
3. Make a tin foil cup. Put in the garlic and drizzle with olive oil. Roast the eggplant and garlic for 45 minutes.
4. Heat olive oil in a pan. Add diced onions. Salt. Sweat for about ten minutes.
5. Add in celery and cook for about five minutes.
6. Add cremini mushrooms and kalamata olives. Cook about five minutes.
7. When the eggplant is done, peel the skin off and throw away. Dice the flesh.
8. Mince the roasted garlic.
9. Add the garlic and eggplant to the pan. Season to taste.
10. Throw in the tomatoes and cilantro last. Cook the tomatoes for a minute, just to warm.
11. The final consistency should be like a chunky paste.
12. Serve over flat bread crackers or bruschetta.

eggplant, garlic, onion, celery stalk, olives, roma tomatos, mushrooms, sage, italian parsley

Taken from www.epicurious.com/recipes/member/views/caponata-50025922 (may not work)