Roast turkey with tomato-peach caponata

Instructions

• For turkey, preheat oven to 375F (190C). Remove and discard skin. Place turkey in a small baking dish just large enough to hold it. Drizzle with 2 tsp (10 mL) oil and squeeze juice from lemon overtop. Sprinkle with 1 tsp (5 mL) salt and garlic powder. Turn turkey bone side up. Cover pan tightly with foil. Roast in centre of preheated oven until a thermometer inserted into thickest part of breast reads 170F (75C), 60 to 75 minutes.

• Meanwhile, for caponata, mince garlic and chop onion. Dice unpeeled eggplant into small pieces. Heat 2 tbsp (30 mL) oil in a large frying pan over medium-high heat. Add garlic, onion and eggplant. Sprinkle with 1 tsp (5 mL) each salt and oregano. Stir often, 5 minutes. If eggplant soaks up all the oil and starts to stick, add a little more oil. Meanwhile, cut tomatoes in half. Squeeze out and discard seeds. Chop tomatoes. When eggplant has cooked 5 minutes, add tomatoes. Stir often until tomatoes start to soften, 3 to 5 minutes. Turn into a large bowl.

• Peel peaches, then cut in half and discard pit. Coarsely chop peaches and olives. Stir both into eggplant mixture with capers, vinegar and basil. Taste and add more salt or oregano, if needed. Caponata will keep well, covered and refrigerated, up to 3 days.

• When turkey is done, let stand 10 minutes. Then, if serving right away, remove turkey to a cutting board and discard liquid in baking dish. Thickly slice turkey and arrange on a platter. Spoon caponata overtop turkey or serve on the side. If not serving right away, uncover turkey in baking dish and refrigerate. As soon as it is cool, cover and refrigerate up to 2 days. Leftover caponata tastes great with grilled chicken, fish, pork or beef, or just tuck into a crusty bun with crumbled goat cheese.