40 Mins

• 12 oz Fairy Tale Eggplant, sliced in halves lengthwise
• 1 lb Heirloom Tomatoes, cut into cubes
• 2 Red Bell Peppers, cored and sliced
• 1 small Onion, sliced
• 3 Garlic Cloves, minced
• 3 Tbsp Olive Oil
• ½ cup Dry White Wine
• ½ cup Crushed Tomatoes
• 2 Tbsp Capers
• 1 tsp dried Rosemary
• ½ tsp dried Oregano
• ½ tsp Red Pepper Flakes
• Sea Salt and Freshly Ground Black Pepper

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

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