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SideChef
Recipes
Appetizers
Roasted Eggplant Caponata

15 INGREDIENTS • 8 STEPS • 1HR 15MINS

Roasted Eggplant Caponata

Recipe

4.7

3 ratings
Everything goes into this dip is made with one extra step of flavor and it totally shows in the dish. I grilled some pita bread and served it as a dip, but you could use this as a spread on a pizza or even toss it with spaghetti sauce with shaved Parmesan cheese.
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Everything goes into this dip is made with one extra step of flavor and it totally shows in the dish. I grilled some pita bread and served it as a dip, but you could use this as a spread on a pizza or even toss it with spaghetti sauce with shaved Parmesan cheese.
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com

1HR 15MINS

Total Time

$0.35

Cost Per Serving

Ingredients

Servings
10
us / metric
Garlic
1 head
Garlic
Eggplant
1
Eggplant
Red Chili Pepper
2
Red Chili Peppers
or 1 jar Roasted Red Peppers
Onion
1
Small Onion, diced
Olive Oil
1 Tbsp
Olive Oil
Butter
1 Tbsp
Butter
Olives
1/2 cup
Olives, pitted
Tomato Paste
2 Tbsp
Tomato Paste
Fresh Parsley
3 sprigs
Fresh Parsley
Lemon
1
Lemon
Red Wine Vinegar
to taste
Red Wine Vinegar
Salt
to taste
Salt
Ground Black Pepper
to taste

Sponsored

Simply Organic Black Pepper, Medium Grind
Fresh Basil Leaf
to taste
Fresh Basil Leaves
optional
Pita Bread
to taste
Pita Bread
optional

Nutrition Per Serving

VIEW ALL
Calories
69
Fat
4.3 g
Protein
1.6 g
Carbs
7.1 g
Love This Recipe?
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Roasted Eggplant Caponata
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com

Cooking Instructions

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step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Add the whole Garlic (1 head) (no need to oil or skin it) in the oven. Roast until tender, about 30 minutes.
step 3
While the garlic is roasting, poke holes in the Eggplant (1) with a fork, rub with oil, and roast in the oven for 25-30 minutes or until the skin because soft and wrinkly. When ready, discard the skin and chop it into large chunks.
step 4
Rub each Red Chili Peppers (2) with oil and set over a flame on a grill or gas stove until each side is charred black. Place in a bowl and cover with plastic wrap for 5 minutes. Peel and discard the skin, chop to remove flesh from the seeds and stem.
step 5
Add Olive Oil (1 Tbsp) and Butter (1 Tbsp) to a saute pan. Once hot, add the Onion (1) and cook on low for 15-20 minutes until caramelized.
step 6
Add the roasted eggplant chunks, roasted red peppers, and Olives (1/2 cup) to a food processor. Pulse.
step 6 Add the roasted eggplant chunks, roasted red peppers, and Olives (1/2 cup) to a food processor. Pulse.
step 7
Squeeze in a few cloves of roasted garlic, sauteed onions, Fresh Parsley (3 sprigs), a squeeze of Lemon (1), Tomato Paste (2 Tbsp), Salt (to taste), Simply Organic Black Pepper, Medium Grind (to taste), and Red Wine Vinegar (to taste). Pulse twice.
step 7 Squeeze in a few cloves of roasted garlic, sauteed onions, Fresh Parsley (3 sprigs), a squeeze of Lemon (1), Tomato Paste (2 Tbsp), Salt (to taste), Simply Organic Black Pepper, Medium Grind (to taste), and Red Wine Vinegar (to taste). Pulse twice.
step 8
Top with Fresh Basil Leaves (to taste) and serve with grilled Pita Bread (to taste). Enjoy!
step 8 Top with Fresh Basil Leaves (to taste) and serve with grilled Pita Bread (to taste). Enjoy!

Tags

Appetizers
Grill
Lunch
Bread
Date Night
Snack
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Game Day
Italian
Spring
Side Dish
Vegetables
Soups & Stews
Spreads & Dips
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