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Directions for: Roasted Eggplant Caponata
Ingredients
1 large eggplant (1 1/2 lbs)
Good olive oil
4 oz jarred roasted red peppers, chopped
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 tsp freshly ground black pepper
Toasted pita triangles, for serving
Directions
1. Preheat the oven to 400F. 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 saut 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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