Gallery

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees Prick the eggplant with a fork and roast until soft, about 25 minutes.

    Advertisement
  • While the eggplant is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the garlic, crushed red pepper, celery, onion and Cubanelle pepper and cook for 7 minutes. Stir in the roasted red pepper, olives, capers and parsley. Transfer to a large bowl.

  • Carefully peel the roasted eggplant. In a food processor, puree the eggplant into a smooth paste; season with salt and pepper. Stir into the veggies. Serve with the melba toast or bread slices.

Advertisement