Caponata

I just recently started eating eggplant. I tried eggplant parmesan and really liked it. So, I started looking eggplant recipes. Folks who say they don’t like eggplant and olives, love this recipe. Let me know what you think.

This is an Ina Garten recipe. I love her recipes.

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, I used large pimento stuffed olives sliced.
  • 1 cup chopped yellow onion
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic (3 cloves)
  • 3 tablespoons minced parsley. I used 1 Tablespoon dried parsley
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons drained capers
  • tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Toasted pita triangles for serving

Instructions

  1. Preheat oven to 400 F. Line a sheet pan with aluminum foil
  2. Place 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
  3. Halve the eggplant, peel and discard the skin. Place the eggplant, peppers, and olive in the bowl of a food processor fitted with steel blade and pulse until coarsely chopped. Pour into mixing bowl.
  4. 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 onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts. Cover with plastic wrap and refrigerate for a few hours to allow the temperature with toasted pita triangles
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1 Comment

  • Reply Viney December 13, 2016 at 4:40 pm

    Your thkining matches mine – great minds think alike!

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