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1
Preheat a large saucepan on medium heat.
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2
Add olive oil and allow it to heat.
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3
Add onion, celery, and eggplant.
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4
Cover and reduce heat between medium-medium low.
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5
Cook for 15 minutes, stirring every few minutes and bringing the content on the bottom of the pan to the top to promote even cooking.
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6
Meanwhile, soak the sun-dried tomatoes in a bowl of boiling water for 5 minutes (skip this step if using tomatoes that are packaged in olive oil).
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7
Remove tomatoes and slice into 1/4 inch strips.
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8
Set aside.
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9
In a small bowl, whisk sugar, red wine vinegar, and tomato paste.
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10
After 15 minutes of cooking, the eggplant should be tender.
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11
Add the sun-dried tomatoes, olives, garlic, salt, and pepper to the pan.
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12
Cook and stir, uncovered, for a minute or so.
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13
Pour in the red wine vinegar mixture.
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14
Cook, stirring frequently until liquid is absorbed for 2 3 minutes.
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15
Remove from heat.
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16
Heat the wraps using your preferred method, if desired.
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17
Or you can use them at room temp.
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18
To assemble each wrap: Spread or crumble 1/4 of the goat cheese onto the middle section of the wrap, avoiding the edges.
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19
Layer with 1/4 of the basil leaves followed by 1/4 of the caponata.
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20
Fold in the edges and roll up wrap burrito-style.
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21
Continue assembling the remaining wraps.
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22
Slice on a diagonal and serve.
