Roasted Eggplant Caponata (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 53 Minutes |
Ready In: 68 Minutes Servings: 8 |
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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:
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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