From Provenance Meals
Caponata serves 3, squash serves 1

Ingredients:

• 1 lb eggplant, 1/2-inch dice
• 4 tbsp extra virgin olive oil
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 1/4 tsp dried basil
• 1 tbsp capers, drained
• 1/2 cup balsamic vinegar
• 2 cups crushed tomatoes
• Pinch sea salt and black pepper
• 1 cup roasted spaghetti squash

Optional serving suggestions: boost the protein with a sprinkle of pine nuts, chicken meatballs or white beans.

Directions:

1. Heat 2 tbsp olive oil in a pan and add diced eggplant with a pinch of salt and pepper. Cook until browned but not mushy.
2. In a separate pot add balsamic vinegar and reduce on low heat until it becomes thick like syrup.
3. Add onions, garlic, dried basil and the rest of the olive oil to the eggplant. Sauté until onions are translucent.
4. Add tomatoes and reduced balsamic to the pan. Simmer for a few minutes until all ingredients are incorporated.
5. Add capers and simmer for a few more minutes. Taste and adjust seasoning as desired.
6. Serve over roasted spaghetti squash.