Roasted Eggplant Caponata
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 367
- Total: 1 hr 25 min
- Active: 20 min
Ingredients
1 medium eggplant, trimmed and cut into 1/2-inch pieces
1 red bell pepper, seeded and chopped
1 large shallot, chopped
1/2 cup extra-virgin olive oil
1 teaspoon finely chopped garlic
Kosher salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley
2 tablespoons brined capers, drained and chopped
2 tablespoons golden raisins
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 tablespoon toasted pine nuts
Baguette slices, for serving
Directions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
- Toss the eggplant, bell peppers and shallots with the olive oil, garlic, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Spread the vegetables on the lined baking sheet and roast, stirring occasionally, until softened and browned, about 45 minutes. Let cool.
- Transfer the vegetables to a medium bowl and stir in the parsley, capers, raisins, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Sprinkle with the pine nuts.
- Serve the caponata with baguette slices.