Caponata |
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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 |
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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. |