Eggplant Caponata

Eggplant Caponata from We are not Martha


• 1 large eggplant
• Olive oil
• 4 oz. jarred roasted red peppers, chopped
• 3/4 C large green olives, pitted and chopped
• 1 C chopped yellow onion
• 1/4 t crushed red pepper flakes
• 1.5 T garlic (4 cloves), minced
• 3 T parsley, minced
• 2 T pine nuts, toasted
• 2 T freshly squeezed lemon juice
• 2 T capers, drained
• 2 T tomato paste
• 1 T red wine vinegar
• 2 t kosher salt
• 1 1/2 t freshly ground black pepper
• Toasted pita triangles for serving


1. Pre-heat oven to 400 degrees.
2. Line a baking sheet with foil.
3. Place eggplant on baking sheet, prick with a fork in several places, and rub with olive oil.
4. Bake eggplant for 45-50 minutes, until soft when pierced with a knife.
5. Let eggplant cool, cut in half, and peel and discard skin.  
6. Place eggplant, roasted red peppers, and olives in bowl of a food processor and pulse until coarsely chopped. Pour into medium-sized separate bowl.
7. Heat 1 T olive oil in medium-sized pan. Add onions and red pepper flakes and saute over medium heat for 5 minutes, until onions are lightly browned.
8. Add garlic to pan and cook for another minute.
9. Add onion/garlic mixture to eggplant mixture.
10. Add parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt and pepper to the bowl and mix together.
11. Cover bowl with plastic wrap and refrigerate for a few hours.
12. Serve at room temperature with toasted pita triangles or whatever you want!