Description
Flavorful roasted eggplant with bell peppers, red onion, tomatoes, olives, and capers, seasoned with Mediterranean herbs and spices. Perfect as a side dish, appetizer, or topping for pasta or bread.
Ingredients
Scale
- 2 large eggplants, about 1 pound each
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 red onion, peeled and cut into 1-inch wedges
- 4 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Feta cheese, crumbled (for serving, optional)
- Toasted pine nuts (for serving, optional)
- Crusty bread, for serving (optional)
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare Eggplant: Wash eggplants. Peel (optional). Cut into 1-inch cubes.
- Salt Eggplant (Optional): Place cubed eggplant in a colander, sprinkle with salt, and let sit for 30 minutes. Rinse thoroughly and pat dry.
- Prepare Other Vegetables: Core, seed, and cut bell peppers into 1-inch pieces. Peel and cut red onion into 1-inch wedges. Mince garlic.
- Toss with Oil & Seasonings: In a large bowl, combine eggplant, bell peppers, and red onion. Drizzle with 1/4 cup olive oil. Add garlic, oregano, red pepper flakes (if using), salt, and pepper. Toss to coat.
- Arrange on Baking Sheet: Spread vegetables in a single layer on a large baking sheet (use two if needed).
- Roast: Roast for 30-40 minutes, or until tender and slightly browned, stirring halfway through.
- Add Remaining Ingredients: Remove from oven. Add diced tomatoes (undrained), olives, capers, parsley, basil, and red wine vinegar. Stir to combine.
- Return to Oven (Optional): Return to the oven for 5-10 minutes to meld flavors.
- Taste and Adjust: Taste and adjust seasonings as needed.
- Serve: Serve warm or at room temperature. Garnish with feta and pine nuts (optional). Serve with crusty bread (optional).
Notes
- Eggplant: Globe, Italian, or Japanese eggplant can be used. Adjust cooking time as needed.
- Spice: Adjust red pepper flakes to your liking.
- Herbs: Experiment with different herbs like thyme or rosemary.
- Cheese: Substitute feta with goat cheese, Parmesan, or ricotta, or omit.
- Vegan: Omit feta cheese.
- Protein: Add chickpeas, white beans, or grilled chicken for a more substantial meal.
- Roasting Time: Adjust roasting time based on your oven and vegetable size.
- Olive Oil: Use good quality extra virgin olive oil.
- Lemon Juice: Add a squeeze of fresh lemon juice for a brighter flavor.
- Balsamic Glaze: Drizzle with balsamic glaze for sweetness and acidity.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes