Roasted Eggplant Caponata

Name: Roasted Eggplant Caponata
Prep time: 3 h 38 min
Cook time: 3 h 38 min
Total time: 3 h 38 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons freshly ground black pepper; 2 Tbsps drained capers; 680 grams large eggplant; 3 cloves tablespoon minced garlic; 118 milliliters green olives, pitted and chopped; 2 teaspoons kosher salt; 2 Tbsps freshly squeezed lemon juice; 8 servings Good olive oil; 3 Tbsps minced parsley; 2 Tbsps pine nuts, toasted; 8 servings Toasted pita triangles, for serving; 0 teaspoons crushed red pepper flakes; 1 Tbsp red wine vinegar; 113 grams jarred roasted red peppers, chopped; 2 Tbsps tomato paste; 237 milliliters chopped yellow onion

Roasted Eggplant Caponata takes around 3 hours and 38 minutes from beginning to end. This dairy free, lacto ovo vegetarian, and vegan recipe serves 8. One portion of this dish contains roughly 7g of protein, 18g of fat, and a total of 347 calories. A couple people really liked this side dish. If you have lemon juice, parsley, eggplant, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

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

Equipment you will use

Aluminum Foil

Oven

Frying Pan

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.

Ingredients you will need

Olive Oil

Eggplant

Dry Seasoning Rub

Equipment you will use

Knife

Frying Pan

Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped.

Ingredients you will need

Eggplant

Peppers

Olives

Equipment you will use

Food Processor

Bowl

Pour into a mixing bowl.

Equipment you will use

Mixing Bowl

Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned.

Ingredients you will need

Red Pepper Flakes

Onion

Add the garlic, cook for 1 minute, and add to the eggplant mixture.

Ingredients you will need

Eggplant

Garlic

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.

Ingredients you will need

Tomato Paste