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RECIPE
15 INGREDIENTS 8 STEPS 1hr 15min

Roasted Eggplant Caponata

4.5
2 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.
Roasted Eggplant Caponata Recipe | SideChef
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.
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
1hr 15min
Total Time
1hr 5min
Active Time
$0.35
Cost Per Serving

Ingredients

Servings
10
US / METRIC
1 head
2
Red Chili Peppers
or 1 jar Roasted Red Peppers
1
Small Onion , diced
1 Tbsp
1/2 cup
Olives , pitted
2 Tbsp
Tomato Paste
to taste
Red Wine Vinegar
to taste
to taste
to taste
Pita Bread
(optional)
Save Time,
Shop Ingredients
Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
69
FAT
4.3 g
PROTEIN
1.6 g
CARBS
7.1 g

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 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) , Ground Black Pepper (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!
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Nutrition Per Serving
Calories
69
% Daily Value*
Fat
4.3 g
6%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
3.2 mg
1%
Carbohydrates
7.1 g
3%
Fiber
1.4 g
5%
Sugars
2.5 g
--
Protein
1.6 g
3%
Sodium
63.2 mg
3%
Vitamin D
--
--
Calcium
30.8 mg
2%
Iron
0.5 mg
3%
Potassium
133.5 mg
3%
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