ROASTED EGGPLANT CAPONATA

Roasted Eggplant Caponata image

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 14

1 medium eggplant, trimmed and cut into 1/2-inch pieces
1 red bell pepper, seeded and chopped
1 large shallot, chopped
1/2 cup extra-virgin olive oil
1 teaspoon finely chopped garlic
Kosher salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley
2 tablespoons brined capers, drained and chopped
2 tablespoons golden raisins
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 tablespoon toasted pine nuts
Baguette slices, for serving

Steps:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
Toss the eggplant, bell peppers and shallots with the olive oil, garlic, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Spread the vegetables on the lined baking sheet and roast, stirring occasionally, until softened and browned, about 45 minutes. Let cool.
Transfer the vegetables to a medium bowl and stir in the parsley, capers, raisins, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Sprinkle with the pine nuts.
Serve the caponata with baguette slices.