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Roasted Eggplant Caponata

Ina Garten
  • 218 minutes
  • Serves 8

INGREDIENTS

1

Eggplant (1 1/2 pounds), large

1 tbsp

Garlic

3 tbsp

Parsley

1 cup

Yellow onion

2 tbsp

Tomato paste

2 tbsp

Capers

1/2 cup

Green olives, large pitted and chopped

2 tbsp

Lemon juice, freshly squeezed

1 1/2 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

1/8 tsp

Red pepper flakes

4 oz

Red peppers, jarred roasted

1

Olive oil, Good

1 tbsp

Red wine vinegar

2 tbsp

Pine nuts, toasted

1

Pita triangles, Toasted