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1
Preheat oven to 400 degrees.
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2
Place eggplant and cauliflower in a large roasting pan, drizzle with olive oil and salt. Toss to coat evenly and roast until the cauliflower is soft and the eggplant is mushy, about 20 minutes.
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3
Coat a large dutch oven with olive oil. Heat over medium-high heat. Toss in onion and red pepper and cook until soft, about 10 minutes.
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4
Next, add fennel, celery and minced garlic and cook for another 8-10minutes.
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5
Stir in peppers and cook for another 8-10 minutes. The veggies should be softening at this point, but not completely cooked or mushy.
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6
Toss in reserved eggplant and cauliflower mixture. Cook until the mixture looks as if it is starting to come together as a stew, about another 5 minutes.
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7
Add the 1/2 cup of water and tomato paste. Continue to cook over medium heat until most of the water is evaporated, about another 5 minutes.
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8
Place sugar, raisins and vinegar in a microwave-safe bowl and microwave to dissolve the sugar, about 30 seconds in a standard microwave. The raisins should be plump and soft.
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9
Stir the vinegar mixture into the dutch oven and stir to combine.
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10
Next, stir in the remaining ingredients. Add the olives, pine nuts and capers. Add your herb of choice, such as mint, basil, or parsley. Cook to combine the newly added ingredients, about another 5-10 minutes.
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11
Turn off the heat on the dutch oven and allow the mixture to cool to room temperature. Serve as desired (over warm toast, in a salad, or over pasta). Garnish with percorino or parmesan cheese. Share leftovers as desired!
