Roasted Eggplant Caponata

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chop the eggplant

combine with salt,  set aside for  30 minutes

dice the  bell peppers

dice the onion

briefly rinse the eggplant, transfer  to a sheet pan

add tomatoes,  bell peppers, onion, garlic, salt, paprika  and pepper

add olive oil,  stir to combine

roast for 40 minutes at 400°F (200°C), toss halfway through

chop the olives  and basil

while vegetables are still hot, stir in capers, olives, red wine vinegar, honey and basil, let rest  for 10-15 mins