Directions

1. In a large saute pan, warm the olive oil over medium-high heat. Add the onion and green pepper and saute for 8-10 minutes, just until the vegetables begin to caramelize. 2. Add the eggplant to the pan and cook for 10-12 minutes, until it softens and takes on a nice brown color. If the vegetable mix looks dry, drizzle in a little more olive oil. 3. In a medium bowl, mix together the honey, vinegar, red pepper flakes, tomatoes, water, salt, and tomato paste. 4. Add the tomato mixture to the pan with the eggplant, stir to combine, and turn the cooking temperature down to a simmer. Cover and cook for 15 minutes, until vegetables are tender (not mushy) and liquid reduces and thickens to a glaze. 5. Remove from the heat and stir in the parsley. Serve warm or at room temperature. Dish can be made up to 1 day in advance and stored in the refrigerator.