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1
Preheat oven to 425F.
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2
Line 2 baking sheets with aluminum foil and spray heavily with cooking spray.
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3
Set aside.
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4
Seed the peppers and cut each pepper vertically into quarters.
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5
Stacking 2 to 3 pieces at a time, cut the peppers horizontally into 1/4 inch strips and place them in a large mixing bowl.
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6
Add the garlic and onion.
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7
Toss well.
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8
Arrange the vegetables in a single layer on a baking sheet; liberally spray them with cooking spray until they are well coated.
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9
Place the pan on a rack set in the middle of the oven.
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10
Arrange the eggplant on a second prepared baking sheet.
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11
Spray the eggplant with cooking spray until well coated.
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12
Place a large piece of foil over the eggplant, covering it loosely.
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13
Place the pan on rack set toward top of oven.
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14
Set a timer for 10 minutes.
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15
After 10 minutes, stir peppers and return them to oven.
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16
Stir eggplant, turning cubes.
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17
Cover again with foil and return pan to oven.
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18
Bake both pans of vegetables another 10 minutes.
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19
Scrape the softened pepper mixture back into a large bowl; set the garlic aside.
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20
Stir the eggplant, turning the cubes.
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21
Cover it again with foil and bake for 10 minutes, until the cubes hold their shape but feel soft to the touch.
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22
Meanwhile, coarsely chop the roasted garlic; add it to the bowl of roasted peppers and onions.
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23
Add the jalapeno, cilantro, capers, currants, pine nuts and vinegar.
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24
When the eggplant is done, scrape it into a bowl.
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25
Add the salt and black pepper.
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26
Mix with a fork until the caponata is well blended and creamy.
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27
Set aside to cool.
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28
If possible, refrigerate overnight before using.
