Friday, September 9, 2011

eggplant caponata


You'll need:

¾ lb. eggplant, left unpeeled and cut into 1/4 inch dice

1 medium onion, chopped (I omitted the onions (by accident) but really liked how it came out! I've tried it with; both ways are delicious.)

3-4 slices of Roasted Bell Peppers (or you can roast your own with the eggplant)

3 tbsp extra virgin olive oil

¾ tsp. salt

¼ tsp. black pepper

2 tbsp chopped fresh basil plus extra for garnish




Preheat oven to 450 degrees

Toss eggplant with oil, salt, and pepper and spread in a large shallow baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan; toss in diced bell peppers and basil.

Note: Vegetables can be roasted and m 1 day ahead and chilled, covered. Bring to room temperature, then stir in basil just before serving.

{recipe via Karena via Gourmet Magazine :)}

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