Eggplant Caponata

I have a bit of a sweet tooth when it comes to savory food. The alchemy of caramelized onions is one of my favorite elements of cooking—all that assertively pungent crispness melting into rich, buttery sweetness. That sweetness is the backbone of this dish, a complement to the smoky flesh and tannic dark skin of the eggplant. It’s very important that you roast the eggplant mixture long enough for the onions and tomatoes to really get that good dark golden flavor (my advice is to err on the