I LOOOVE eggplant! I think part of the reason is that it absorbs the flavor of the olive oil I usually cook it with!
One of our favorites is this double-duty Eggplant Caponata – which can be served as is and/or pureed into Baba Ganoush! Dishes that can be served one way then turned into something else for a later meal save time and money.
- 2 large or 4 small eggplants, chopped into 1″ cubes
- 1 large onion
- 2 bell peppers, red/orange/yellow, seeded and chopped
- 2 c tomato, chopped (or 1 can of chopped tomato, drained)
- 3 T garlic, crushed
- 1 T dried parsley, or 2 T chopped fresh parsley
- 1/2 T dried basil
- 1/2 T dried oregano
- salt and pepper to taste
- 2 T olive oil
Preheat oven to 400 F. Toss all ingredients to evenly coat with olive oil and seasonings and spread in a roasting pan. Roast about 20 minutes or until edges are browned, stirring occasionally.
Serve warm as a side dish or chilled with crostini.
Baba Ganoush: you can toss the left over caponata into a food processor or blender and blend until smooth. If you want a creamier consistency you can add tahini paste. Serve as a dip or spread with grilled meats or vegetables, flat bread or on a sandwich.
Store in the refrigerator for up to 4 days. The baba ganoush may freeze.