8 people
APPETIZER
Ina Garten How Easy Is That? (p. 38)
Eggplant - 1 large
Roasted red peppers (jarred) - 4 oz
Large green olives - 1⁄2 cup
Yellow onion - 1
Red pepper flakes - 1⁄8 tsp
Garlic - 3 cloves
Parsley - 2 tbl
Pine nuts - 3 cloves
Lemon - 1 (2 tbl juice)
Capers - 2 tbl
Tomato paste - 2 tbl
Red wine vinegar - 1 tbl
Pita bread - 8 slices
Red peppers: chop
Green olives: pitted and chopped
Yellow onion: chopped
Garlic: mince
Parsley: mince
Pine nuts: toast
Lemons: juice
Capers: drain and rinse
Pita bread: cut into triangles, brush with olive oil and toast until crispy
Preheat oven to 400 degrees. Line a sheet pan with aluminum foil.
Place the whole eggplant on the pan and prick with a fork in several places. Rub with olive oil. Roast for 45-50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool.
Once cool, halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor or blender and pulse until coarsley chopped. Pour into a mixing bowl.
Meanwhile, heat 1 tbl olive oil in 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 and cook for an additional minute. Add eggplant mixture and stir to incorporate. Add parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, 2 tsp kosher salt, 1 1⁄2 tsp pepper and mix well.
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 the toasted pita triangles.