Caponata- Roasted Vegetables with Sauce

From: Jenny Finch

Ingredients:

red, green, and/or yellow pepper

eggplant

yellow and/or green zucchini

onion

mushroom

carrot

The Sauce:

8 cloves garlic

2 large cans tomatoes

1 tablespoon capers

1/4 cup balsamic vinegar

1/4 cup sugar

2 tablespoons cocoa powder

chopped olives (Kalamata optional)

1/2 cup basil

salt to taste

Method:

Use combination/portions of vegetables to make 8-10 cups. Heat oven to 450 degrees or use BBQ to grill vegetables. If using oven, roast on cookie sheets (sprayed) 20-30 minutes until browned.

Meanwhile, make the sauce.

Blend garlic, tomatoes and capers together. Heat the vinegar with sugar in pan. Boil until syrupy 5-7 minutes.

Add cocoa powder and tomato mixture. Simmer until thickened a bit (20 minutes).

Add chopped grilled vegetables, olives basil and salt to taste. Simmer to blend flavors.

Taste improves over night.