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Eggplant Caponata
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Eggplant Caponata

Recipes »  Appetizers  »  Vegetable

Great appetizer

Cuisine: AmericanMain Ingredient: Eggplant

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Ingredients

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Servings          
Original recipe makes 5 Servings
1 LargeEggplant
1/2 Red Bell Pepper
2 TbspGreen Olives; Pitted
1/2 MediumOnion; Saute
1 CloveGarlic; Chopped
1/2 TspRed Pepper Flakes
FreshParsley; Chopped
2 TbspPine Nuts; Toasted
2 TbspTomato Paste
2 TbspLemon Juice
2 TbspRed Wine Vinegar
2 TbspCapers
Salt & Pepper; To Taste

Eggplant Caponata Preparation

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 & olives to food processor. Chop coarsely.

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

Serve on toasted pita bread.

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Calories Per Serving: 84
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Tags

  1. collxpatpotluck

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