Caponata With Flatbread Recipes
CAPONATA WITH FLATBREAD
Eggplant lovers will find this easy version of a Sicilian staple irresistible. Roasting eggplant, rather than sauteing it in a lot of oil, renders it terrifically tender and imparts a smoky taste.
Provided by Martha Stewart
Categories Appetizers
Time 2h20m
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 210 g, Fiber 11 g, Protein 9 g, Sodium 597 g
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