There are many variations to this recipe, but this is the one that I love. Serve with pita wedges or vegetables, as an antipasti or as a condiment with grilled fish or chicken!
1 large purple eggplant
1 small onion, quartered
2 roasted red peppers*
|Once roasted the eggplant is easy to peel!|
3 cloves garlic, minced
2 Tbsp pine nuts, toasted
2 Tbsp capers
1/4 cup kalamta olives, coarsely chopped
1/4 cup chopped parsley
1/4 cup olive oil
1/2 tsp cayenne pepper
Juice of 1 lemon
1 tsp pepper
1/2 tsp salt
Preheat oven to 375 degrees
Pierce eggplant with fork and rub with 1 Tbsp olive oil. Rub onion with oil as well.
Place eggplant and onion in oven for 45 minutes.
Let eggplant cool, then peel.
Cut eggplant into chunks.
|*You can buy terrific tasting roasted red peppers in the jar!|
Pour eggplant mixture into a bowl and stir in remaining ingredients.
Cover and refridgerate for at least 30 minutes.