Eggplant Caponata with Goat Cheese Wrap

Preheat a large saucepan on medium heat. Add olive oil and allow it to heat. Add onion, celery, and eggplant. Cover and reduce heat between medium-medium low. 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.

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). Remove tomatoes and slice into 1/4 inch strips. Set aside.

In a small bowl, whisk sugar, red wine vinegar, and tomato paste.

After 15 minutes of cooking, the eggplant should be tender. Add the sun-dried tomatoes, olives, garlic, salt, and pepper to the pan. Cook and stir, uncovered, for a minute or so. Pour in the red wine vinegar mixture. Cook, stirring frequently until liquid is absorbed for 2 – 3 minutes. Remove from heat.

Heat the wraps using your preferred method, if desired. Or you can use them at room temp.

To assemble each wrap: Spread or crumble 1/4 of the goat cheese onto the middle section of the wrap, avoiding the edges. Layer with 1/4 of the basil leaves followed by 1/4 of the caponata. Fold in the edges and roll up wrap burrito-style. Continue assembling the remaining wraps. Slice on a diagonal and serve.