Roasted Eggplant & Sweet Potato Caponata

This is not the usual Sicilian eggplant relish, known as "caponata", which has eggplant, celery, onions, tomatoes and olives.....(many recipes use raisins too for sweetness, I love it so much).

I am just calling this a "caponata", so don't argue with me.  I have made it 3 times because it is SO GOOD.

It is wonderful on toast as an appetizer......delicious in a bowl of cottage cheese with avocado (yes!).....or served as a side dish.

I accidentally made up the recipe by using a leftover cooked sweet potato, and I promise you raves.

You don't have to measure, but I will write down approximate quantities.

Roasted Eggplant & Sweet Potato Caponata:

1 large eggplant, cut into 1" cubes
2 sweet potatoes
2 red onions, cut into chunks (I use tiny red onions, halved)
olive oil
kosher salt & pepper
good balsamic vinegar
2 tbsp capers
1/4 cup golden raisins (optional)
handful of fresh basil leaves, chopped

Cut the eggplant and sweet potatoes into 1" cubes.   Place with the red onions on a large baking sheet lined with parchment paper. 

Drizzle with olive oil and season with kosher salt & pepper.

Roast in a 450F oven for about 30 minutes, until nice and charred (I toss them after the 15 minute mark).   

You can also add in red bell peppers if you like and add to the pan. 

Throw the roasted veggies into a big bowl. 
Add in the capers and raisins......if you are daring, you can throw in some chopped anchovies too!!!!!

Drizzle some good quality balsamic vinegar on everything (about 1-2 tbsp).

Top with the fresh basil and season to taste.   

I drizzle about a tbsp of olive oil over everything.    

This is excellent at room temperature, or eaten out of the fridge.  

Make a double batch, because it is that good!