{"id":1016,"date":"2011-01-30T11:05:58","date_gmt":"2011-01-30T16:05:58","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=1016"},"modified":"2011-01-30T11:05:58","modified_gmt":"2011-01-30T16:05:58","slug":"roasted-eggplant-caponata-%e2%80%93-ina","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2011\/01\/30\/roasted-eggplant-caponata-%e2%80%93-ina\/","title":{"rendered":"Roasted Eggplant Caponata \u2013 Ina"},"content":{"rendered":"

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1 large eggplant (1 1\/2 pounds)<\/p>\n

Good olive oil<\/p>\n

4 ounces jarred roasted red peppers, chopped<\/p>\n

1\/2 cup large green olives, pitted and chopped<\/p>\n

1 cup chopped yellow onion<\/p>\n

1\/8 teaspoon crushed red pepper flakes<\/p>\n

1 tablespoon minced garlic (3 cloves)<\/p>\n

3 tablespoons minced parsley<\/p>\n

2 tablespoons pine nuts, toasted<\/p>\n

2 tablespoons freshly squeezed lemon juice<\/p>\n

2 tablespoons drained capers<\/p>\n

2 tablespoons tomato paste<\/p>\n

1 tablespoon red wine vinegar<\/p>\n

\u00bd-1 teaspoons kosher salt<\/p>\n

1\/2 teaspoons freshly ground black pepper<\/p>\n

Toasted pita triangles, for serving<\/p>\n

Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.<\/p>\n

Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.<\/p>\n

Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 large eggplant (1 1\/2 pounds) Good olive oil 4 ounces jarred roasted red peppers, chopped 1\/2 cup large green olives, pitted and chopped 1 cup chopped yellow onion 1\/8 teaspoon crushed red pepper flakes 1 tablespoon minced garlic (3 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,81,17,83],"tags":[516,535],"class_list":["post-1016","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-vegan","category-vegetarian","category-veggies","tag-appetizers","tag-vegan"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1016"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1016\/revisions"}],"predecessor-version":[{"id":1019,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1016\/revisions\/1019"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}