Roasted Eggplant and Capers


2 cups diced eggplant
1 teaspoon kosher salt
3 oz olive oil
2 oz diced onion
2 oz capers
1 oz minced garlic
Salt and pepper to taste
1oz chopped Italian parsley
1 oz chopped sundried tomatoes


Toss the eggplant with the salt and allow draining in a colander for 30 minutes to remove the bitterness
In a large sauté pan heat the oil to medium high heat
Add the eggplant and sauté until it starts to brown
Add the onions and capers and continue to cook until the onions are tender clear
Add the garlic and heat to release the essential oils but do not brown the garlic
Season with salt and pepper and toss with the chopped parsley
Add the chopped sundries tomatoes and mix well
Spoon over toasted French bread garnished with shard of parmesan cheese

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Recipe Overview