Name: Roasted Eggplant Caponata
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H53M0.000S
Total time: P0Y0M0DT3H38M0.000S
Yield: 8 servings
Cuisine: italian
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

Watch how to make this recipe.

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.

On Tonight

Roasted Eggplant Caponata

Categories:

More from:

Related Pages