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Roasted Eggplant Caponata

Roasted Eggplant Caponata
PREP TIME
15 min
COOK TIME
53 min
YIELDS
8 servings

2010, Barefoot Contessa How Easy is That?, All Rights Reserved.

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Ingredients

1
large eggplant (1 ½ lbs)
Good olive oil
4
oz jarred roasted red peppers, chopped
½
cup pitted green olives, chopped
1
cup yellow onion, chopped
⅛ tsp crushed red pepper flakes
1
Tbsp garlic, minced (3 cloves)
3
Tbsp parsley, minced
2
Tbsp pine nuts, toasted
2
Tbsp freshly squeezed lemon juice
2
Tbsp capers, drained
2
Tbsp tomato paste
1
Tbsp red wine vinegar
2
tsp kosher salt
1 ½
tsp freshly ground black pepper
Toasted pita triangles, for serving
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Directions

Step 1

Preheat the oven to 400ºF. Line a sheet pan with aluminum foil.

Step 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.

Step 3

Meanwhile, heat 1 tablespoon of olive oil in a medium sauté 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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