Serves 2

• 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
• 1/2 cup dry White Wine
• 1/2 cup Crushed Tomatoes
• 2 Tbsp Capers
• 1 tsp Rosemary
• 1/2 tsp dried Oregano
• 1/2 tsp Red Pepper Flakes
• Salt & Pepper

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

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