Roasted Eggplant Caponata

Name: Roasted Eggplant Caponata
Prep time: 2 h 45 min
Cook time: 53 min
Yield: 8
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

Roasted Eggplant Caponata was pinched from <a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-caponata-recipe.html" target="_blank">www.foodnetwork.com.</a>

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INGREDIENTS

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1 large eggplant (1 1/2 pounds)

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Good olive oil

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4 ounces jarred roasted red peppers, chopped

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1/2 cup large green olives, pitted and chopped

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1 cup chopped yellow onion

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1/8 teaspoon crushed red pepper flakes

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1 tablespoon minced garlic (3 cloves)

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3 tablespoons minced parsley

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2 tablespoons pine nuts, toasted

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2 tablespoons freshly squeezed lemon juice

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2 tablespoons drained capers

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2 tablespoons tomato paste

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1 tablespoon red wine vinegar

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2 teaspoons kosher salt

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1 1/2 teaspoons freshly ground black pepper

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Toasted pita triangles, for serving

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