Slow-Roasted Eggplant Parmesan with Olives and Capers

Method

A few unhurried steps. Read them through once before you start.

1. Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
2. Warm a splash of olive oil in a heavy pot over medium heat and soften the onion and garlic until translucent and fragrant, about 6 minutes.
3. Add the main ingredients along with the seasonings, then pour in enough liquid to barely cover. Bring to a gentle simmer, cover, and cook low and slow until tender.
4. Build the sauce and finish with Olives and Capers: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
5. Serve the eggplant parmesan warm, with plenty of good bread or a simple salad alongside. This makes about 6 servings; leftovers keep well for a day.