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  • 3servings
  • 18calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 eggplant , cut into 1/2-inch rounds

  2. 1 medium onion , cut into 1/2-inch rounds

  3. 3 clove(s) garlic , roughly chopped

  4. 1/4 cup(s) olive oil

  5. 1 teaspoon(s) salt

  6. 1/2 teaspoon(s) pepper

  7. 1/4 teaspoon(s) red-pepper flakes

  8. 1/4 cup(s) roasted red pepper , cut into 1/4-inch pieces

  9. 1/4 cup(s) kalamata olives , pitted and cut into eighths

  10. 1/4 cup(s) capers

  11. 1 tablespoon(s) balsamic vinegar

  12. 1 tablespoon(s) lemon juice

Instructions Jump to Ingredients ↑

  1. Roast the vegetables: Preheat oven to 400 degrees F. Place eggplant, onions, garlic, oil, salt, pepper, and red-pepper flakes in a bowl and toss to combine. Transfer vegetables to a baking sheet and roast for 20 minutes. Turn vegetables over and continue to roast until soft and lightly browned -- about 20 minutes.

  2. Assemble the salsa: Cool the vegetables and chop into 1/2-inch pieces. Place the vegetables in a large bowl and add the remaining ingredients. Toss to combine and refrigerate. Salsa will keep in the refrigerator, covered, for up to 3 days.

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