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
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
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.