Eggplant Caponata


Eggplant Caponata

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March 29, 2017

Eggplant Caponata


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


1Coat 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.