Eggplant is the sponge of the vegetable universe- it’s so versatile and takes on other flavors very well. I like to think that makes up for it not having a ton of nutritional plus sides. One of my favorite recipes (not fried or covered in breadcrumbs!) is to make it into a simple relish. I usually make this for dinner parties or just to top on my pasta. It’s a great sauce substitute and is easy to make, despite the number of ingredients. Add 1 tbsp of capers if you please- I never have any on hand but it does make it tastier!
- 2 small eggplants, peeled and sliced into thick half moons
- 1 large red pepper, chopped
- 1 medium onion, chopped
- 3 medium tomatoes, thickly sliced
- 3 cloves garlic
- Olive oil
- 1 tbsp tomato paste
- 1-2 tbsp red wine vinegar
- Red chili pepper flakes
- Salt and pepper to taste
- Salt the eggplant slices and let sit for 10 minutes.
- While the eggplant is sweating out the bitterness, generously brush the peppers, tomatoes, onions and garlic cloves with olive oil. Roast for 10 minutes until tender. Transfer to a bowl.
- Pat the eggplant dry with a paper towel and place on a greased baking sheet. Generously coat with olive oil. Roast for 10 minutes, until tender. Add the eggplant to the bowl.
- Mix the vinegar, the tomato paste, the chili flakes with the roasted vegetables. Blend with an emulsion blender or food processor until mostly chunky. Season with salt and pepper to taste. Serve at room temperature with crostini or pita. Enjoy!