Roasted Eggplant Caponata

Recipe

15 INGREDIENTS • 8 STEPS • 1HR 15MINS

Roasted Eggplant Caponata

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.

Roasted Eggplant Caponata

Save

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

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.

1HR 15MINS

Total Time

$0.35

Cost Per Serving

Ingredients

Servings

10

US / Metric

1 head

1

2

Red Chili Peppers

or 1 jar Roasted Red Peppers

1

Small Onion, diced

1 Tbsp

1 Tbsp

1/2 cup

Olives, pitted

2 Tbsp

Tomato Paste

3 sprigs

1

to taste

Red Wine Vinegar

to taste

to taste

Ground Black Pepper

to taste

Fresh Basil Leaves

optional

to taste

Pita Bread

optional

Nutrition Per Serving

VIEW ALL

Calories

69

Fat

4.3 g

Protein

1.6 g

Carbs

7.1 g

Roasted Eggplant Caponata

Save

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 InstructionsHide images

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), Ground Black Pepper (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), 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!

step 8 Top with Fresh Basil Leaves (to taste) and serve with grilled Pita Bread (to taste). Enjoy!

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