Eggplant Caponata

Ingredients: *4 tbsp lard, ghee, strained bacon fat (or other fat/oil with a high smoke point)*1 large or 2 small eggplants, cut into ¾ inch cubes*1/4 c finely chopped pancetta or ½ c finely chopped prosciutto*1 yellow onion, finely chopped*6-8 finely chopped, seeded and diced, red tomatoes (preferably fresh off the vine)*1 c green olives, pitted and sliced*3 tbsp capers*1/4 c thinly sliced fennel*1 c thinly sliced celery*1/3 c red wine vinegar*2 tsp raw honey (optional)*White truffle oil or extra-virgin, cold-pressed olive oil (for drizzling on top after cooking)Directions:*Grilling eggplant: heat oven or grill to 500 degrees F. Warm 3 tbsp of the fat to make it liquid. Place the eggplant on a pan in a single layer (maintain single layer to avoid steaming that would occur if you placed them on top of each other). Drizzle with the warmed fat and sprinkle a few teaspoons of coarse salt on top. Mix well to spread over eggplant. Roast eggplant approximately 20 minutes, mix or toss a few times to ensure even roasting. Remove pan from heat and set aside.*While eggplant is grilling: heat remaining tbsp of fat in a large 12-16 inch skillet. Add pancetta/prosciutto and bring to a sizzle over medium-low heat. Add onion and cook together until lightly brown (approximately 10 minutes). Add tomatoes, olive, and capers, and bring to a simmer. Reduce heat and simmer covered for approximately 15 minutes. Add eggplant, fennel, and celery, cooking covered for another 8-10 minutes.*Remove cover, raise heat, and add vinegar and honey. Cook a few more minutes until excess moisture has evaporated, add salt and pepper to taste.*Serve at room temperature, hot or cold. Add a drizzle of olive oil or white truffle oil just before serving.Excellent main dish for a vegetarian meal, as a salad over a bed of fresh greens, or a compliment to grilled chicken or sausages.