Caponata with Flatbread
Eggplant lovers will love this easy version of a Sicilian staple, flavored with parsley, capers, and red peppers. Roasting eggplant, rather than sauteing it in a lot of oil, renders
it terrifically tender and imparts a smoky taste.
Martha Stewart Living, June 2010
- Yield Makes 3 1/2 cups
- 2 medium eggplants (about 1 pound each), halved lengthwise
- 1 tablespoon plus 1 teaspoon red-wine vinegar
- 2 teaspoons sugar
- Coarse salt and freshly ground pepper
- 1 cup fresh flat-leaf parsley, chopped
- 2/3 cup chopped homemade or store-bought roasted red peppers
- 1/4 cup drained brine-packed capers, rinsed
- 48 whole-wheat flatbreads
- Preheat oven to 350 degrees. Place eggplants, cut sides down, on a parchment-lined baking sheet. Roast until soft, about 1 hour. Let stand until cool enough to handle but still warm.
- Scoop flesh into a bowl; discard skins. Add vinegar, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; stir until smooth. Let cool completely.
- Stir in parsley, red peppers, and capers. Refrigerate for at least 1 hour. Serve with flatbread.
Dip can be refrigerated for up to 3 days.
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