2  medium sized eggplants, cut into ½ inch cubes - about 2 quarts total

2 Tbsp. extra virgin olive oil

½ tsp. Salt

2 Tbsp. extra virgin olive oil

½ cup red onion, chopped

¼ cup celery, chopped

1 large clove garlic, minced - roughly 1 Tbsp.

2 Tbsp. Fresh ginger, grated or finely chopped

½ cup golden raisins

1 ½ cups tinned tomatoes, pureed

½ tsp. Salt

2 Tbsp. Vadouvan Spice Blend

2 Tbsp. brown sugar

2 Tbsp. rice wine vinegar

Preheat oven to 375° or 350° convection

Toss diced eggplant with 2 Tbsp. olive oil and ½ tsp. salt, spread eggplant evenly onto a sheet pan and roast for 30 minutes or until golden, soft and cooked through

In a large Dutch oven or heavy bottomed pan over medium-high heat add 2 Tbsp. olive oil, red onions and celery, cook stirring frequently for 2 to 3 minutes until onions release their fragrance and become translucent but not browned

Add garlic, ginger and raisins stirring constantly for one minute, just until the garlic and ginger perfume the air

Add tomatoes, and season with salt, Vadouvan spice blend, sugar and vinegar - bring to a boil and reduce heat to simmer

When eggplant are roasted through remove from oven and stir into the pot with the simmering ingredients

Cook on low heat for an additional 15 minutes to allow the flavors to meld

Refrigerate for 4 hours or better yet overnight  - taste the caponata and adjust the seasoning with salt, sugar, vinegar and Vadouvan to taste, it should be boldly flavored with a distinct sweet and sour kick

Caponata is traditionally served at room temperature as part of an antipasti spread