roasted caponata
Source of Recipe
Miavita
List of Ingredients
Olive oil cooking spray
1 (16 - 20 oz/500 - 600g) eggplant, unpeeled and finely diced (4 cups)
1 medium, sweet onion
1 cup (120g) finely diced red and/or yellow bell pepper
3 tablespoons balsamic or red wine vinegar
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
3 large plum tomatoes, seeded and finely diced
1/4 cup (1 oz/30g) chopped pitted green olives
3 tablespoons golden raisins
3 tablespoons capers, rinsed and chopped
3 tablespoons minced fresh basil or Italian parsley
3 tablespoons pine nuts, toasted
Recipe
1 Preheat the oven to 425 degrees F (210 degrees C). Coat a large shallow baking pan with cooking spray.
2 Combine eggplant, onions, bell peppers, vinegar, sugar and salt. Spread out on prepared baking pan. Bake for 20 to 25 minutes or until vegetables are tender, stirring once. Add tomatoes, olives, raisins and capers; bake for 5 minutes. Remove from oven.
3 Transfer to a bowl and stir in basil and pine nuts. Let cool. Serve on toasted baguette slices.
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