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Recipe courtesy of Ina Garten

Roasted Eggplant Caponata

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  • Level: Easy
  • Total: 3 hr 38 min
  • Prep: 15 min
  • Inactive: 2 hr 30 min
  • Cook: 53 min
  • Yield: 8 servings
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Ingredients

Directions

  1. Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  2. 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.
  3. 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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