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Preheat oven to 400 degrees. Lightly coat a baking sheet with olive oil. Toss eggplant halves with 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 sweet 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 cubed tomato, 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 sea salt and pepper, to taste. Serve with crusty bread or over pasta.