Bon Appétit's Baingan Bharta Caponata with Rao’s Homemade® Marinara Sauce
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
5 garlic cloves, minced
1 red bell pepper, diced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
1 tsp garam masala
1 teaspoon kosher salt, plus more to taste
2 teaspoons tomato paste
1 medium eggplant, diced into 2-inch pieces
½ lemon, juiced
2 cups Rao’s Homemade® Marinara Sauce
1 tbsp red wine vinegar
1½ tbsp minced, pitted green olives
Sourdough or French baguette
Fresh basil, roughly chopped for garnish
Add 1 tablespoon of olive oil and the diced eggplant. Cook, stirring frequently for about 8 minutes until the eggplant starts to become tender.
Once the oil is hot, add the onions. Sauté the onions for 4 to 5 minutes until the onions become translucent and start to brown slightly, then add the garlic. Cook the onions and garlic together for another 2 to 3 minutes until they start to brown. Add the red bell pepper. Cook until the bell pepper starts to become tender.
Now add the cumin, cayenne, turmeric, garam masala and salt. Roast the spices with the onions and garlic for 2-3 minutes until the spices smell toasty and aromatic and have darkened in color. Now add the tomato paste and cook with the masala and onions for another minute until it deepens in color.
Add the Rao’s Homemade® Marinara Sauce. Stir and cook the tomato sauce down for about 5-10 minutes. Adjust to taste with salt. Add the olives, vinegar, and lemon juice. Turn to medium-low and cook for about 15 minutes until everything is soft and aromatic.
Heat some olive oil on a skillet. Place slices of bread face down, cooking one side until golden and toasty, and flipping to toast the other side.
Spoon Baingan Bharta Caponata on top of the toasted bread. Garnish with fresh basil and serve.