Tuesday, February 22, 2011

Caponata Dip!

This dip is rich, satisfying bright and delicious.  What I like to call sunshine in a bowl.  The base is purple roasted eggplant, highlighted by roasted red peppers, capers, lemon and parsley.

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!

2 Tbsp tomato paste
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!
Place eggplant, onion and red pepper in the bowl of a food processor and pulse 3 or 4 times.  Do not puree. You want some texture.
 Pour eggplant mixture into a bowl and stir in remaining ingredients.
Cover and refridgerate for at least 30 minutes.


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