Roasted Eggplant Caponata

Preheat the oven to 400 degrees. Lay the eggplant slices on the baking sheet in a single layer. Roast for 20 to 25 minutes or until tender and lightly browned. Remove. Dice and reserve. In a large saute pan over medium heat, heat the oil and saute the onions, garlic, and celery until the onions are translucent, stirring occasionally. Add the tomatoes and cook for 2 to 3 minutes. Add the eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over moderate heat, cook for 6 to 8 minutes, stirring frequently. Season to taste with salt and chile flakes. Refrigerate, covered, for 4 hours or overnight. Bring to room temperature before serving. May be kept, refrigerated, for up to 5 days. This recipe yields 6 to 8 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-22-1996 Recipe by: John Ash