Baked Eggplant Caponata
|Eggplants||2 Medium, stems trimmed|
|Zucchini||3⁄4 Pound, ends trimmed (2 Medium Sized)|
|Bell peppers||1 Pound, stemmed and seeded (2 Large, Red / Yellow)|
|Ripe tomatoes||1 Pound, cored and diced (2 Large Ones)|
|Wine vinegar||1⁄2 Cup (8 tbs)|
|Dried bay leaf||1|
|Ripe olives||1⁄2 Cup (8 tbs) (Greek / Green)|
|Olive oil||1⁄4 Cup (4 tbs)|
Cut eggplant into 1-inch cubes.
Sprinkle with 1 1/2 teaspoons salt.
Let stand for about 20 minutes.
Rinse lightly, drain, and pat dry.
Cut zucchini into 1/2 inch slices.
Thinly slice peppers and onion.
Place eggplant, zucchini, peppers, and onion in a 12- by 17-inch roasting pan.
In a blender or food processor, whirl tomatoes, vinegar, and sugar until tomatoes are pureed.
Add tomato mixture, bay leaf, olives, and oil to vegetables; mix to blend.
Bake in a 400° oven, stirring every 20 to 30 minutes until vegetables are very soft when pressed and most of the liquid evaporates, 1 1/2 to 2 hours.
Add salt to taste.
Cool and serve at room temperature.
If made ahead, cover and chill up to 1 week.