Eggplant Caponata
Eggplant Caponata Eggplant Caponata Coat eggplant with Olive Oil. Bake @ 400 degrees for 45 minutes. Remove from oven. Peel off skin. Chop coarsely.
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- Chef's knife
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- Serving platter
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
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