Pepper, Onion, and Eggplant Salad

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Pepper, Onion, and Eggplant Salad

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This colorful and versatile dish is reminiscent of caponata, the famous

sweet-and-sour Sicilian specialty. The difference: in this dish, eggplant,

onion, red and yellow peppers, are roasted instead of sautéed, and then

tossed with capers and olives. Serve as a salad, appetizer, or side dish.

This dish can be prepared a couple of days in advance and refrigerated.

 

Cuisine: Italy

Prep Time: 10 Minutes

Cooking Time: 30 Minutes

Yield: 4 Servings

Source: EthnicGrocer

>printable version

 

 

 

 

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Ingredients

 

 

 

1 1/2 pound(s) Eggplants, small, cut in half lengthwise

1 Large onion, unpeeled and halved

1 cup(s) Roasted red peppers, cut into thin strips

1 cup(s) Roasted yellow pepper, cut into thin strips

1/2 teaspoon(s) Garlic, minced

1 tablespoon(s) Parsley, chopped fresh

1 tablespoon(s) Capers, drained

1 tablespoon(s) Green olives, pitted and sliced

1 1/2 tablespoon(s) Balsamic vinegar

3 tablespoon(s) Olive oil

 

 

 

 

 

 

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Instructions

 

Preheat the oven to 400°F. Lightly oil a baking sheet, and place the

eggplant and onion on it. Roast until tender, about 30 minutes.

Remove eggplant and onion and allow to cool. When cool, cut eggplant into

thin strips; peel and dice onion.

Toss cut vegetables with roasted red and yellow peppers, garlic, parsley,

capers, vinegar, and olives. Adjust seasoning to taste. Serve warm or

chilled.

 

 

 

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