Caponata {Vegan}

You have got to try this recipe!!!

Caponata (click here to see original recipe)
Recipe by Anne Burrell

1 large eggplant, peeled, cut into a 1 in dice
olive oil
salt
1 large red onion, diced
pinch of crushed red pepper flakes
1 fennel bulb, diced
3 ribs celery, diced
6 cloves garlic, thinly sliced (or just minced if that is easier for you)
1 red and 1 yellow bell pepper, diced
1/2 cup water
1/2 cup tomato paste (about 6 oz can)
2 TBS sugar
1/4 cup red wine vinegar
1/4 cup golden raisins (I used dried cranberries because that's all I had)
1/4 cup capers
1/4 cup pine nuts, toasted (I just left this out because I never have pine nuts)
1/2 bunch of fresh mint, chiffonade (I used dried because once again...that's all I had)

1. Preheat oven to 400
2. Toss eggplant with olive oil and salt to taste. Spread out evenly on a baking sheet and roast until soft and mushy, about 15-20 minutes.
3. Start heating olive oil in a large heavy pot. Dice onion and add to heated oil with red pepper flakes and salt to taste. Cook until onions are soft. About 8-10 minutes.
4. While onions are cooking, dice fennel and celery and slice garlic. Add to pot and cook for about 5-6 minutes.
5. While that is cooking, dice up the peppers. Add to the pot and cook for another 5-6 minutes.
6. After adding peppers, dice up the zucchini and add that to the pot. Season with salt to taste. Cook until all the vegetables are soft and aromatic about another 5-6 minutes.
7. Add eggplant, water and tomato paste. Cook until water is evaporated.
8. While water is evaporating, dissolve sugar in red wine vinegar and then add that to the pot.
9. Lastly, add raisins, capers, pine nuts and mint. Cook another 5-6 minutes.

Serve as is or even better serve on toasted italian bread as a sandwich. SO YUMMY!