Sheet Pan Eggplant Caponata Gnocchi
The easiest summer supper.
Ingredients:
1 pound store bought gnocchi
1 pound cherry tomatoes
1/2 cup chopped Castelvetrano olives
1/3 cup olive oil
1/4 cup red wine vinegar
3 tablespoons golden raisins
2 tablespoons honey
1 tablespoon capers
2 teaspoons minced rosemary
1/2 teaspoon crushed red pepper
1 medium eggplant, diced
1 red bell pepper, cored and finely chopped
Kosher salt
Directions:
Preheat the oven to 425°F. On a sheet pan, toss all the ingredients together to combine then spread in an even layer. Bake for 30 to 35 minutes until golden and tender, then toss together. Transfer to a bowl and serve.