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Categories:
eggplant red bell peppers extra-virgin olive oil garlic red wine vinegar capers flat leaf parsley anchovy
Viewed: 55 - Published at: 8 months agoIngredients
- 1 (1 1/2-pounds) eggplant
- 3 red bell peppers
- 2 tablespoons extra-virgin olive oil plus additional for coating
- 1 teaspoon finely chopped garlic
- 1 tablespoon red-wine vinegar
- 1 tablespoon drained capers, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 3 anchovy fillets, finely chopped
Method
- Preheat oven to 450°F with racks in middle and upper third.
- Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
- Turn on broiler.
- Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
- Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
