Ingredients
- 1 large eggplant (1 1/2 pounds)
- Good olive oil
- 4 ounces jarred roasted red peppers, chopped
- 1/2 cup large green olives, pitted and chopped
- 1 cup chopped yellow onion
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic (3 cloves)
- 3 tablespoons minced parsley
- 2 tablespoons pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons drained capers
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Toasted pita triangles, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.
Photo: Roasted Eggplant Caponata Recipe
















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By KarolinaCast
on June 16, 2013
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One more home run Ina ! So delicious ! I did add only one tsp of salt but honestly I could have left it out completely ,it was delicious enough without it. Overall, I will make this again :
By tchrcook
Florida
on June 13, 2013
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Absolutely delicious! And I completely forgot to add the salt and pepper that were the last 2 ingredients. Thank goodness! It's perfectly salty enough with the other ingredients! I will make this again, and I don't even like eggplant!
By ReebsinSeattle
Seattle, WA
on January 17, 2013
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This was great! It was very flavorful. The only thing I modified was to add less salt when I saw some of the other reviews. It's a great option for an appetizer when you're looking for something vegetarian, light, and fairly healthy. The flavors have continued to meld overnight, so it's even better on day 2. I think this would also be good spooned over pasta, chicken, or a light fish.
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