🏈 Week 7 of Game Day Bites: Eggplant Caponata | the best eggplant dip you can think of. It’s sweet, it’s savory, and it’s acidic. 1 large (or 2 small) eggplant, diced 4 garlic cloves, unpeeled 1 red onion, diced 2 celery stalks, diced 1 tsp red pepper flakes 1 tsp fennel seeds 1 tsp coriander seeds 1/4 cup nuts 1 roasted red pepper, diced 1 tbsp capers, rinsed and drained 1/2 cup green olives, roughly chopped (about 15) 1/4 cup tomato paste 2 tbsp sugar 1/3 cup white wine vin Preheat oven to 425. Toss the eggplant and garlic with olive oil, and season with salt. Transfer to a baking sheet and roast for 30 to 40 minutes. In a medium bowl, mix together the tomato paste, sugar, and vinegar. Then set aside. In a small skillet, toast the pine nuts until golden brown then set aside. In a large skillet, saute the onions and celery until slightly soft (about 4 minutes). Then add the dried herbs, pine nuts, capers, peppers, olives, garlic and tomatoes. Mix until fully combined, a...