Food & Cooking Recipes Appetizers Caponata with Flatbread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings: 12 Yield: Makes 3 1/2 cups 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. Ingredients 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 ⅔ cup chopped homemade or store-bought roasted red peppers ¼ cup drained brine-packed capers, rinsed 48 whole-wheat flatbreads Directions 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. Rate it Print