Roasted Eggplant Caponata

Roasted Eggplant Caponata

Roasted Eggplant Caponata


3 hours 38 minutes

Details
  • Servings:   8
  • Calories:   105
  • Protein:   3g
  •  
  • Fiber:   5g
  • Sugar:   6g
  • Carb Total:   11g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   6g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 1 large eggplant (1 1/2 pounds)
  • Good olive oil
  • 4 ounces jarred roasted red peppers, chopped
  • 1/2 cup large green olives, pitted and chopped
  • 1 cup chopped yellow onion
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic (3 cloves)
  • 3 tablespoons minced parsley
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons drained capers
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Toasted pita triangles, for serving
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