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This is a Mediterannean-inspired dish that is simple and great as appetizer. It has lots of flavor. The eggplant dip is made with garlic, peppers, olives, pine nuts, and capers. I ate it with toasted pita bread I made and it was indeed fabulous.

ROASTED EGGPLANT CAPONATA (8 servings)

1 large eggplant (1 1/2 pounds)
Extra virgin olive oil
4 oz jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 tsp crushed red pepper flakes
1 Tbsp minced garlic (3 cloves)
3 Tbsp minced parsley
2 Tbsp pine nuts, toasted
2 Tbsp freshly squeezed lemon juice
2 Tbsp drained capers
2 Tbsp tomato paste
1 Tbsp red wine vinegar
2 tsp kosher salt
1 1/2 tsp freshly ground black pepper
Toasted pita triangles (see note), for serving

COOKING METHOD:

1. Preheat the oven to 400 F. Line a sheet pan with aluminum foil

2. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool

3. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, olive in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl

4. Meanwhile, heat 1 Tbsp of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix

5. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles

HOW TO TOAST PITA BREAD:

Cut the bread in triangles, brush with olive oil, sprinkle with salt, and bake at 375 F for 10 minutes, until lightly browned.

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