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Roasted eggplant caponata from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips by Ina Garten

  • pita bread
  • capers
  • eggplants
  • green olives
  • parsley
  • tomato paste
  • pine nuts
  • roasted red peppers
  • dried red pepper flakes
  • yellow onions

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Notes about this recipe

  • Eat Your Books

    Refrigerate for a few hours.

  • anya_sf on May 02, 2019

    I made 1/2 recipe using a smaller eggplant, which still made a lot. Made one day ahead. The caponata was very good, especially with pita chips.

  • Aggie92 on December 30, 2016

    Delicious! This only thing I did different was to whizz up the onions with the eggplant in the food processor. Next time I will make sure to use a good briny green olive to give the dip a little more depth. My green olives were rather mild and got lost in all the other ingredients. Loved the occasional bite of toasted pine nut. Made one day ahead and served with an assortment of crackers and Melba toast.

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