| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 eggplant, peeled, medium dice
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon cracked black pepper, plus more for seasoning
- 4 tablespoons olive oil, plus 2 tablespoons
- 1 teaspoon red pepper flakes
- 3 tablespoons minced garlic
- 1 onion, medium dice
- 1/2 cup pitted and halved kalamata olives
- 1/4 cup drained capers
- 3/4 cup diced roasted red peppers
- 2 tablespoons sherry vinegar
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh oregano leaves
- Pinch smoky paprika
- 1 French baguette, sliced on bias
Instructions
- Preheat the oven to 450 degrees F.
- In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Reserve the bowl. Put it in the oven and bake until nicely charred, about 15 to 20 minutes.
- In a large saute pan over medium-high heat, add 2 tablespoons of olive oil. Add the red pepper flakes and the garlic. Cook until the garlic browns, about for 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool.
- Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine. Add the sherry vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors.
- In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika. Spread the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 469 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 784 mg |
Reviews
So delicious! Mixed the leftovers with pasta. So easy and impressive!
Saved this on 2 Boards Eggplant and Tapas!
Yummy! Tastes similar to a caponata but with less work. This made quite a bit for the 2 of us but I’m going to toss some with pasta for a dinner later this week.
You are the bomb!!! Excellent recipe!
First time making this…love how the bread turned out. Overall was very good. And I’m not usually big on roasted red peppers, but to me they were the best part! This one’s a keeper…
We loved it! I’m putting the leftovers over pasta like many have suggested.
Tried this recipe a while back. It’s now a favorite appetizer for all holidays and family gatherings. I omit the capers, just because i’m not a big fan, Very easy and so yummy, you could eat it with a spoon!
This is my new favorite appetizer. Actually, we just had it for dinner. It was still warm and was delicious. I used roasted garlic batard bread that I toasted in the oven. If I owned a restaurant I’d have this on my menu. Keep the great recipes coming!
This was excellent, will be making again for sure!
This recipe was easy to make. A real winner for family that has never eaten capers, olives, or eggplant. Can’t wait to serve to friends at our next gathering. We recommend only using fresh from the bakery bread.