Caponata With Polenta Crostini

• 1 medium red bell pepper
• 1 tablespoon olive oil, divided
• 5 1/2 cups (1/2-inch) cubed peeled eggplant (about 1 pound)
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 1/2 cups diced onion
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1 teaspoon anchovy paste
• 1/4 cup balsamic vinegar
• 1 tablespoon capers
• 1 tablespoon chopped fresh flat-leaf parsley

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
3. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch squares.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; cook 6 minutes or until browned, stirring frequently. Add salt and black pepper; stir well. Remove from pan.
5. Add 2 teaspoons oil and onion to pan; cook 3 minutes or until onion begins to brown, stirring frequently. Add garlic, thyme, and anchovy paste; cook 2 minutes, stirring frequently. Add vinegar; cook 30 seconds. Add eggplant and capers; stir well. Remove from heat.
6. Stir in bell pepper and parsley. Cool to room temperature before serving. Serve with Polenta Crostini.
7. (Totals include Polenta Crostini)

red bell pepper, olive oil, salt, black pepper, onion, garlic, thyme, anchovy paste, balsamic vinegar, capers, parsley

Taken from www.myrecipes.com/recipe/caponata-with-polenta-crostini (may not work)