Ina Garten's Eggplant Caponata | Barefoot Contessa

Ina loves to use local ingredients as much as possible in her cooking! This time she takes advantage of local eggplants for a delicious caponata dip enjoyed with toasted pita chips. #InaGarten #BarefootContessa #FoodNetwork #Eggplant #Caponata Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/4dwRSQa Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Eggplant Caponata Recipe courtesy of Ina Garten Level: Easy Total: 3 hr 38 min Prep: 15 min Inactive: 2 hr 30 min Cook: 53 min Yield: 8 servings Ingredients 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 cloves) 3 tablespoons minced parsley 2 tablespoons pine nuts, toasted 2 tablespoons freshly squeezed lemon juice 2 tablespoons drained capers 2 tablespoons tomato paste 1 tablespoon red wine vinegar 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper Toasted pita triangles, for serving Directions Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil. 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. 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. Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Eggplant Caponata | Barefoot Contessa | Food Network https://youtu.be/y51skqWLbS0