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.

Martha Stewart Living, June 2010

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Recipe Summary

prep:
10 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

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