Eggplant Caponata

By TheresaJ

Ingredients

• 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

Preparation

Step 1

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.