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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.