Eggplant Caponata
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
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
