Roasted Eggplant Caponata (Chefs We Love- Year Three: Volume 10; February, 2013)

Prep time: 40 min
Cook time: 51- 56 min
Chill time: 3- 4 hours
Ready in: 4- 5 hours, 31- 36 min
Serves: 8

Ingredients:
1 (1 1/2 lb.) eggplant
1 T. olive oil (plus more for rubbing on eggplant)
4 oz. jarred, roasted red peppers- chopped

1/2 c. large green olives- pitted, chopped
1 c. yellow onion- chopped
1/8 tsp. crushed red pepper flakes
1 T. garlic- minced

3 T. parsley- minced
2 T. pine nuts- toasted
2 T. lemon juice
2 T. capers- drained
2 T. tomato paste
1 T. red wine vinegar
2 tsp. salt
1 1/2 tsp. pepper
Pita triangles- toasted (for serving)

Directions:
- Preheat oven to 400
- Line a sheet pan with aluminum foil
- Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil
- Roast until eggplant is very soft when pierced with a knife, 45- 50 min
- Set aside to cool
- Halve eggplant, peel, and discard the skin
- Place eggplant, peppers, and olives in bowl of a food processor fitted with the steel blade and pulse until coarsely chopped
- Pour into a mixing bowl
- Meanwhile, heat 1 T. olive oil in a medium saute pan
- Add onion and red pepper flakes and cook over medium heat until onion is lightly browned, 5 min
- Add garlic and cook for 1 min
- Add onion and and garlic to the eggplant mixture
- Add parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix
- Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop
- Taste for seasonings and serve at room temperature with toasted pita triangles

*Jen found recipe here