A caponata-inspired eggplant and burrata mixture, perfect for filling ravioli or enjoying on its own. The recipe is for the filling, with full tutorial for the ravioli available elsewhere.
Heat the oven to 450°F. Use a vegetable peeler to peel away a few strips of skin from the eggplants to create a zebralike pattern, then cut them into 1-inch pieces. Toss the eggplant and shallot with the oil and season generously with salt and pepper. Transfer to a parchment-lined sheet pan and nestle the garlic among the pieces. Roast the eggplant until tender and caramelized, 35 to 40 minutes, stirring halfway through. Whisk together the vinegar and sugar. Pour over the eggplant while still warm; stir until well-coated. Let cool completely, then peel the garlic and discard the skins. Transfer the eggplant, shallot, and garlic to a food processor. Add the burrata and olives and pulse until smooth. Adjust seasoning to taste. Transfer the filling to a piping bag and chill thoroughly before use.
