Employee Picks

Caponata


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.