Eggplant Caponata

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Eggplant Caponata

Yields1 Serving
 1 Large Eggplant
  1/2 Red Bell Pepper
  2 Tbsp Green Olives; Pitted
  1/2 Medium Onion; Saute
  1 Clove Garlic; Chopped
  1/2 Tsp Red Pepper Flakes
  Fresh Parsley; Chopped
  2 Tbsp Pine Nuts; Toasted
  2 Tbsp Tomato Paste
  2 Tbsp Lemon Juice
  2 Tbsp Red Wine Vinegar
  2 Tbsp Capers
  Salt and Pepper; To Taste
1

Coat eggplant with Olive Oil. Bake @ 400 degrees for 45 minutes. Remove from oven. Peel off skin. Chop coarsely. Put in food processor. Add red bell pepper and olives to food processor. Chop coarsely.

2

Add saute'd onions, garlic, red pepper flakes, pine nuts, tomato paste, lemon juice, red wine vinegar, capers, salt and pepper to mixture. Stir.

3

Serve on toasted pita bread. Garnish with parsley.

Ingredients

 1 Large Eggplant
  1/2 Red Bell Pepper
  2 Tbsp Green Olives; Pitted
  1/2 Medium Onion; Saute
  1 Clove Garlic; Chopped
  1/2 Tsp Red Pepper Flakes
  Fresh Parsley; Chopped
  2 Tbsp Pine Nuts; Toasted
  2 Tbsp Tomato Paste
  2 Tbsp Lemon Juice
  2 Tbsp Red Wine Vinegar
  2 Tbsp Capers
  Salt and Pepper; To Taste

Directions

1

Coat eggplant with Olive Oil. Bake @ 400 degrees for 45 minutes. Remove from oven. Peel off skin. Chop coarsely. Put in food processor. Add red bell pepper and olives to food processor. Chop coarsely.

2

Add saute'd onions, garlic, red pepper flakes, pine nuts, tomato paste, lemon juice, red wine vinegar, capers, salt and pepper to mixture. Stir.

3

Serve on toasted pita bread. Garnish with parsley.

Eggplant Caponata
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