Eggplant Relish: Caponata

As we all know by now. I am in love with eggplant.
Especially fried skinny slices of beautiful eggplant that burn my gums, for some unknown reason.

Cleaning out the fridge tonight, I had a big, old lonely aubergine, that was getting soft. Should I toss him?
As he was hitting the side of the Rubbermaid garbage can, I saved him from rotting, and grabbed him before he touched any contraband.

I cubed the eggplant, along with a red onion. Put them together on a baking sheet and drizzled with olive oil and kosher salt
I roasted them for 25 minutes at 400 degrees.

Ok, now what to do with them?

While still warm, I splashed them with a little red wine vinegar, & a tsp of sugar.
I added a handful of capers, and a handful of golden raisins.
Then I topped the relish with some toasted pine nuts and voila! Eggplant relish!
Served on crackers or crostini. This was delicious.

Caponata is a Sicilian eggplant relish that is made with the addition of celery, green olives and a bit of tomato sauce.

I think I will serve this as an appetizer on Thanksgiving. It was EGG-xellent!