Roasted Eggplant Caponata

Looking for a healthy alternative to chips & dip? Try this delicious combination of flavors and textures!

Eggplant is technically a fruit, low in calories while high in fiber and antioxidants. Eggplant helps with digestion, lowers blood pressure, and may even help prevent cancer.

1 large eggplant

2 tablespoons extra virgin olive oil

1 celery stalk, chopped

2 cloves garlic, peeled and minced

4 oz jar roasted red peppers, drained and chopped

1/2 cup pitted green olives, chopped

2 tablespoons capers, drained

3 tablespoons raisins

2 tablespoons pine nuts

2 tablespoons tomato paste

1 tablespoon red wine vinegar

pinch crushed red pepper flakes

3 tablespoons minced parsley

sea salt & black pepper to taste

Preheat oven to 400 degrees. Pierce eggplant several times with a fork, place on a roasting pan lined with parchment paper for easy clean up. Roast eggplant for about 45 minutes or until soft and browned. Let cool, slice in half lengthwise, scoop out flesh (a bit of skin is ok), chop with a knife. Add oil to a large skillet over medium heat, add celery and garlic cooking for a couple minutes then add the remaining ingredients and cook for a few minutes until heated through. Serve warm, room temperature, or cold with whole grain crackers or as a condiment. Enjoy!

Friday, December 13, 2019

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