Caponata, Sicilian Eggplant with Bold Flavors Made Simple

Preheat the oven to 450°F. Line a baking sheet with parchment paper. Spread the eggplant on the baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with salt, toss to coat, Roast about 7 minutes mix and roast another 6-7 min until the eggplant is golden brown around the edges, Set aside. In a shallow Dutch oven or large skillet, heat the remaining 2 tbls oil over medium heat until shimmering. Add the onion and celery sauté until the onion turns translucent, about 5 minutes. Add the olives, capers, and raisins and cook for 3 minutes to meld the flavors. Stir in the tomato puree, vinegar, allulose, and a pinch of salt. Allow the mixture to come to a gentle simmer, then reduce the heat to low, cover, and continue simmering until the mixture is slightly thickened and the flavors have melded, 20 to 25 minutes. While the stew simmers slice the bread on a diagonal. Cut the top of a raw garlic and scrape the open end on each bread piece. Spray with olive oil and toast on a grill or cast iron pan until nicely toasted. Back to the stew, stir in the eggplant, cover, and cook for 10 more minutes. Season with more salt, if needed, then fold in the parsley and basil. Serve the caponata with the crusty bread on the side, or as an appetizer simply spoon the caponata on the crusty bread and serve. Note: As a more indulgent dish ad a little ricotta salata either on top or on the crusty bread before adding the caponata.