Roasted Eggplant Jam - Edible Jersey
ediblejersey.ediblecommunities.com
Eggplant season runs from late summer through early October.
Ingredients
- 1 medium eggplant (diced into ½-inchcubes)
- ½ large red onion (minced)
- 5 cloves garlic (finely minced orpressed)
- ¼ cup olive oil
- ¼ cup tomato paste
- ¼ cup loose parsley (chopped)
- 1 tablespoon red wine vinegar
- 2 heaping tablespoons capers
- 1 teaspoon salt
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