Caponata

INGREDIENTS:
– 2 eggplants
– 1 yellow onion
– 2 red bell peppers
– 1 can peeled tomatoes
– 1/2 cup pitted green olives
– 1/4 cup golden raisins
– 3 tablespoons white vinegar
– 1 tablespoon honey
– 1 bay leaf
– garlic
– salt
– pepper
– olive oil
– basil

INSTRUCTIONS:
• Pre-heat the oven at 430°F.
• Dice the eggplants with the skin.
• Mix with salt, pepper and olive oil.
• Lay on a baking sheet covered with parchment paper.
• Cook in oven for 30 minutes.
• Cook the onions and the bell peppers in a large pan with olive oil for about 10 minutes.
• Add garlic, peeled tomatoes with the juice, raisins, crushed olives, vinegar, honey, cut basil and the bay leaf. Then the eggplants.
• Mix well.
• Cook for at least one hour on low temperature. Check from time to time.
• Let it cool down.

> Michèle’s tip: Top with burrata, spread on grilled bread.