Eggplant Caponata

1 large eggplant
1 large red bell pepper
1 large yellow or orange bell pepper

1/3  cup olive oil
1 teaspoon Kosher salt
2 teaspoon fresh lemon juice
2 teaspoon soy sauce
2 teaspoon brown sugar
1/2 teaspoon unsweetened cocoa powder
2 teaspoon freshly grated ginger
1 garlic clove, minced
2 tablespoon freshly chopped parsley
12 fresh basil leaves, chopped

Preheat the oven to 475°F. Chop the peppers and eggplant into 1 inch pieces. Place in large bowl, toss with oil and salt, place evenly on a cookie sheet lined with foil. Roast in oven for 30 minutes, flipping halfway through. Meanwhile in a food processor, add the lemon juice, soy sauce, sugar, cocoa powder, minced ginger, minced garlic, parsley and basil. Pulse until saucy. Once vegetables are roasted, toss in the sauce and serve. 

Recipe adapted from Susie Middleton