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.
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By queenvictoria209
on May 13, 2012
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Way too salty! I will never make this again!
By SilverLakeJane
on January 30, 2012
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Love this recipe, color is great with enough red bell pepper and mix in some chopped Kalamata olives. Remember to only coarsely chop the ingredients. Also, don't over cook the eggplant or you may get the mush. The tomato paste and red wine vinegar also give it color but don't get too heavy handed with the tomato paste. Also, I use basil instead of parsley or add parsley to taste because it can also over-power all the wonderful layers of flavor. Also, I like to grill my own bell peppers to soften them to the right texture instead of the jarred too to add a freshness to the dish.
By kelseyewilson
Thomaston, 23
on January 05, 2012
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This is great, especially on pita bread or whole grain toast! The only thing I did not have on hand was the pine nuts. I overcooked the eggplant, so it was quite mushy, but it still had delicious flavor. I used the big, green olives at the olive bar and about a half cup of parsley. I will definitely be making this again!! Thanks Ina, I always love your recipes.
Read all 23 reviews