Roasted Eggplant Salsa

3 small eggplants chopped
1 medium, onion, halved with skin on
1 red pepper
1/4 cup black olives pitted
1 teaspoon capers
1 clove of garlic, minced
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh basil
1 tablespoon extra virgin olive oil
salt and pepper to taste

Preheat oven to 400F

Sprinkle eggplant lightly with salt and let it stand for 20 minutes Rinse and pat dry. Brush onion with oil and place cut side down on oiled tray. Place red pepper and eggplant on a tray and roast in oven until tender

Place pepper in cold water to remove skin and seeds. Peel onion. Finely dice vegetable set aside.

In food processor, combine olives, capers, garlic, vinegar, basil and oil. Pulse several times until finely blended. Add to vegetables and stir. Season to taste Serve with pita triangles.

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