Vegetarian

Roasted Eggplant Caponata is for Dinner.

Roasted Eggplant Caponata takes 30 minutes to prepare.

Roasted Eggplant Caponata takes 60 minutes to cook.

Roasted Eggplant Caponata makes 8 servings.

The ingredients for Roasted Eggplant Caponata are:

1 large eggplant (1-1/2 lbs)
Cooking spray
6 oz jarred roasted red peppers
1/2 cup sliced olives
1 tablespoon olive oil
1 cup chopped onion
1/8 teaspoon red pepper flakes (or to taste)
3 cloves garlic, minced
1 medium zucchini, diced
1 medium yellow squash, diced
3 tablespoons chopped parsley
2 tablespoons pine nuts
2 tablespoons lemon juice
2 tablespoons drained capers
1/4 cup tomato paste
1/2 cup water
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup raisins
2 teaspoons salt
1-1/2 teaspoons pepper

Here is how you make Roasted Eggplant Caponata:

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. Place the whole eggplant on the pan, prick with a fork in several places and spray well with cooking spray. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Set aside.Put the raisins, sugar and vinegar in a small bowl and set aside to allow the raisins to rehydrate a bit.Meanwhile, heat the olive oil in a large skillet. Add the onion and red pepper flakes and cook over medium heat for 5-10 minutes or until the onion is lightly browned. Add the garlic and cook for 1-2 minutes. Add the zucchini and squash and cook until all the veggies are soft and aromatic and start to come together as a stew, about 10 minutes. Toss in the eggplant/pepper/olive mixture and mix thoroughly. Add the parsley, pine nuts, lemon juice, capers, tomato paste, water, salt and pepper and mix. Cook until water has evaporated. Add the raisins and vinegar and cook another 5-6 minutes. Let cool and transfer to a serving bowl. Serve immediately or, even better, tomorrow or the next day. Serving Size: Makes 8 1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user CONTESSA3205.

The nutritional information for Roasted Eggplant Caponata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 125.1

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 995.3 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 4.1 g
• Protein: 2.5 g

The dietary needs meet for Roasted Eggplant Caponata is Vegan