Caponata |
Bertucci's Roasted Eggplant Salad
6 | cups | eggplants (1 inch cubes) |
1 | cup | green and red peppers (1 inch dice) |
1/2 | cup | onions, diced |
3/4 | cup | olive oil |
1/2 | tsp | salt |
1/2 | tsp | crushed red peppers |
1 | Tbsp | capers |
1 | Tbsp | lemon juice |
1 | Tbsp | oregano, chopped |
2 | Tbsp | Italian parsley, chopped |
Preheat oven to 500F |
Mix eggplant, peppers and onions with the olive oil. Add salt, crushed red pepper amd mix well. Evenly distribute on large sheet pan. Bake in preheated 500F oven 10-15 minutes until golden brown.Remove, let cool, add remaining ingredients and mix. |