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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.

  • Servings: 12
  • Yield: Makes 3 1/2 cups
Caponata with Flatbread

Source: Martha Stewart Living, June 2010


  • 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


  1. 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.

  2. 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.

  3. Stir in parsley, red peppers, and capers. Refrigerate for at least 1 hour. Serve with flatbread.

Cook's Note

Dip can be refrigerated for up to 3 days.

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