40 Mins

• 1 lb Baby Indian Eggplant, sliced into ¼-inch thick slabs
• 1 pint Cherry Tomatoes
• 1 small Onion, sliced
• 1 Bell Pepper, sliced into strips
• 3 Garlic Cloves, minced
• 3 Tbsp Olive Oil
• ½ cup Dry White Wine
• ½ cup Crushed Tomatoes
• 2 Tbsp Capers
• 1 tsp Rosemary
• ½ tsp Dried Oregano
• ½ tsp Red Pepper Flakes
• Sea Salt & Pepper

Preheat oven to 400 degrees. Lightly coat baking sheet with olive oil. Rub eggplant slabs with 1 tablespoon olive oil and arrange on sheet. Bake 20 minutes, until lightly browned and tender, but not falling apart. Remove from oven and set aside.

While eggplant bakes, coat bottom of large skillet with 1 tablespoon olive oil and place over medium heat.  Add onions and bell peppers. Sauté 5 minutes, or until tender. Add garlic and sauté 1 minute more. Add wine and bring to simmer. Allow to cook 3 to 4 minutes, until liquid is reduced by half. Add cherry tomatoes, crushed tomatoes, capers, rosemary, oregano, and red pepper flakes to skillet. Stir and bring to simmer. Cook 5 minutes. Gently stir roasted eggplant into mixture and return to simmer. Allow to cook 5 minutes more, until all veggies are tender and sauce thickens. Remove from heat and season with sea salt and pepper, to taste. Serve with crusty bread or over pasta.