Roasted Eggplant, Tomato & Mint Salsa

• 1 large eggplant, skin on, medium dice
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 cup extra virgin olive oil
• 1 small red onion, medium dice
• 1/2 each red & yellow bell pepper, medium dice
• 4 medium garlic cloves, minced
• 1/2 cup golden raisins or currants
• 1 pound cherry tomatoes, quartered, or grape tomatoes, halved
• 1 teaspoon Spanish smoked paprika
• 1/2 teaspoon crushed New Mexico red chile (chile caribe) or red pepper flakes
• 1 tablespoon good quality sherry vinegar
• 1 tablespoon good quality balsamic vinegar
• 1/2 cup mint leaves, chiffonade (cut into very thin ribbons)
• kosher salt, to taste
• freshly milled black pepper, to taste
• pita chips, to serve

1. Preheat the oven to 450 degrees F.
2. On a rimmed sheet pan, toss the eggplant with 1/4 cup olive oil and 1 teaspoon salt. Spread the eggplant into one layer and put into the oven. Gently turn the eggplant with a spatula every so often. Roast until tender, about 20 or so minutes. Remove from oven and cool.
3. In the meantime, heat 1/4 cup olive oil in a saute' pan. Add the onions and bell peppers and cook until slightly caramelized. Add the minced garlic and raisins or currants and cook until fragrant. Remove from heat and set aside to cool.
4. In a mixing bowl, combine the onion mixture, roasted eggplant, tomatoes, smoked paprika, New Mexico chile, vinegars and mint. Gently toss to combine. Season with salt and pepper to taste.
5. Transfer to a serving bowl and serve at room temperature with pita chips.

eggplant, extra virgin olive oil, kosher salt, extra virgin olive oil, red onion, yellow bell pepper, garlic, golden raisins, tomatoes, spanish smoked paprika, red pepper, sherry vinegar, balsamic vinegar, mint, kosher salt, black pepper, pita chips

Taken from food52.com/recipes/6420-roasted-eggplant-tomato-mint-salsa (may not work)