Eggplant lovers will find this easy version of Sicilian classic irresistible.
- 2 Medium eggplants cut lengthwise
- 1 Tablespoon plus one teaspoon of red wine vinegar
- 2 Teaspoons of sugar
- Salt & Pepper
- 1 Cup chopped flat leaf parsley
- 2/3 Cup chopped roasted red peppers (home made or store bought)
- 1/4 Drained capers
Preheat oven to 350. Place eggplants cut sides down on a parchment lined cookie sheet. Roast until soft, about 1 hour. Let stand and cool enough to handle but still warm.
Scoop flesh into bowl, discgard skins. Add vinegar, sugar and 1 1/2 teaspoons of salt and 1/2 teaspoon pepper. Stir until completely smooth.
Stir in parsley, red peppers, and capers. Refrigerate for at least 1 hour. Serve with flatbread or pita chips.