Caponata with Rosemary Garlic Flank Steak

I have been all about eggplant lately.  I cannot resist a recipe that boasts it as an ingredient.  That is how Caponata made it's way onto our menu.  Honestly though how could vegetables simmered together ever be a bad thing?

I loved the spicy hit upfront with a sweet finish, sounds like a wine description.  I am already dreaming of stuffing it in a chicken breast or using the leftovers to dress a sandwich!

Caponata

1 large onion, diced

3 celery stalks, diced

3 garlic cloves, minced

1 large bell pepper, diced

4 TBS of olive oil

salt

1 TBS of red pepper flakes

1 6oz can of tomato paste (Muir Glen)

3 TBS of red wine vinegar

2 medium eggplant, diced and roasted

3 small zucchini, diced and roasted

3 TBS of pine nuts, toasted

1/4 cup of golded raisins

low sodium vegetable broth, as needed

Roast the eggplant and zucchini at 400degrees to reduce the water that will make it's way into the Caponata.  Heat the olive oil over medium heat in a large dutch oven.  Add the onions, celery, garlic, and a 1/2 tsp of salt. Cook for 5 minutes and then add the bell pepper.  Cook for a few more minutes.  Then stir in the red pepper flakes, tomato paste, and red wine vinegar.  Combine well and bring to a simmer.  Add in the eggplant and zucchini then stir well.  Return to a simmer for 10 minutes.  If the Caponata seems dry at this point add in about 1/4 cup of vegetable broth and combine well.  Stir in the pine nuts and golden raisins.  Cover and cook for 30-45 minutes.  Enjoy!

The Caponata was paired with grilled flank steak that I rubbed with a paste of fresh rosemary and garlic.  Salt too of course!  So good, enjoy!