Roasted Eggplant Caponata

1. 1

   Heat oven to 375F.

2. 2

   Cut 1/2-inch-thick slice off top of garlic, exposing cloves; discard top.

3. 3

   Brush cut-side of garlic lightly with oil; wrap tightly in foil.

4. 4

   Place on baking sheet.

5. 5

   Pierce eggplant in several places with fork or sharp knife.

6. 6

   Place on baking sheet with garlic.

7. 7

   Bake 50 min.

8. 8

   to 1 hour or until both are tender; cool slightly.

9. 9

   Peel eggplant, then cut into small pieces; place in medium bowl.

10. 10

    Mince 3 garlic cloves.

11. 11

    Add to eggplant along with tomatoes, parsley, onions and vinegar; mix well.

12. 12

    Refrigerate 2 hours.

13. 13

    Meanwhile, refrigerate remaining garlic for another use.

14. 14

    Sprinkle eggplant mixture with cheese just before serving.

15. 15

    Serve as a dip with the crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.