Caponata

Preheat oven to 400 F.

Lightly grease the eggplant halves with the oil and place them on a cookie sheet meat side down. Lower heat to 350 F and put them in the oven. Roast them for 10 minutes or until done. When you remove the eggplant from the oven. Let eggplant cool about 10 minutes then scoop out the meat (discard the peel) and dice it up. Set aside.

Melt the butter in a medium saucepan over medium heat. Stir in the carrots, celery, bell pepper, onions and garlic and cook until veggies are soft. This will take about 5 minutes. Add roasted pepper and tomatoes and continue to cook until they are soft.

Stir in capers, olives, lemon juice, vinegar, wine and the eggplant pieces. Continue cooking another 2 minutes. Add Italian seasoning, sugar and salt and pepper to taste. Remove from heat and let it cool.

Sprinkle with parmesan cheese and serve at room temperature with torn bread or crackers.