Eggplant with Capers and Red Peppers

Eggplant with Capers and Red Peppers
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons capers
  • + 11 more ingredients
    • 2 garlic cloves, minced
    • ¼ teaspoon crushed red pepper
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 medium red bell pepper
    • ¼ cup finely chopped red onion
    • 1 medium eggplant (about 1 1/4 pounds)
    • 3 tablespoons capers
    • ¼ teaspoon crushed red pepper
    • 1 medium eggplant (about 1 1/4 pounds)
    • 1 tablespoon extra-virgin olive oil
    • 1 medium red bell pepper

1. Preheat broiler. 2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Broil 30 minutes or until blackened, turning frequently. Cool eggplant slightly; peel and chop. 3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides...

View full recipe at My Recipes

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