Caponata With Poblanos And Roasted Garlic - cooking recipe

Ingredients

Roasted veggies
2 bulbs garlic, tops cut off
oil, for garlic just to drizzle
4 poblano chiles
1/3 cup olive oil or 1/3 cup walnut oil
5 cups peeled diced eggplants
1 cup diced yellow squash
1 celery, diced
2 cups diced onions
2 cups diced tomatoes
1/2 cup diced black olives
1/4 cup rinsed capers
1/4 cup pine nuts
2 tablespoons raisins, chopped or 2 tablespoons dried currants
1 tablespoon fresh minced basil
1 tablespoon fresh minced oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cocoa
2 tablespoons sugar
1/2 cup balsamic vinegar (Red or white)

Preparation

Place garlic in foil cut side up, drizzle with oil and wrap in foil.
In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
Turn oven off and leave garlic in oven.
In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
If garlic wasn`t tender add now squeezing it into the mix of veggies.
Stirring occasionally!
Jar or place in a sealed container and refrigerate.