Ingredients:
2 medium Italian eggplants, cut into cubes
1 bulb fresh fennel, cubed
1 medium onion cut in thin slices
1 large red pepper, seeded, and cubed
4 cloves garlic, chopped
1 28 oz. can chopped tomatoes
2 tablespoons drained capers
1/4 cup pitted and sliced green olives
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon granulated sugar
1/4 teaspoon chili flakes
1 sprig rosemary
Zest and juice of one lemon
EVOO, as needed
Kosher salt and freshly ground black pepper to taste

In a medium sized saucepan over medium heat, cook the onions with the EVOO and a pinch of salt until soft and just beginning to brown, approximately 8 to 10 minutes. Add the fennel, along with the garlic, rosemary, capers, sugar, lemon zest, and chili flakes. Stir to combine and continue cooking for an additional 5 minutes. Next add the red peppers and the eggplant. Cook for 5 more minutes. Lastly, include the canned tomatoes, green olives, balsamic vinegar, and a splash of lemon juice. Cook until sauce has thickened, 15 minutes. Season to taste. Serve with roast leg of lamb and mint pesto.