Name: Eggplant Caponata
Yield: 2-4
Ingredients: 1 eggplant, diced; Olive oil; Aleppo; Salt; 1/2 cup pitted green olives, cut in half; 1 cup parsley leaves, chopped; 1 lemon, juice and zest; Shabazi N38

I love having some caponata ready to go in the fridge. It goes well with so many cooked meats and fish as well as cheese platter or simply on a piece of bread. This version is nut free, but you can add pine nuts if you like.

Eggplant Caponata

Lior Lev Sercarz

Servings/Yield

2-4

Ingredients

1 eggplant, diced
Olive oil
Aleppo
Salt
1/2 cup pitted green olives, cut in half
1 cup parsley leaves, chopped
1 lemon, juice and zest
Shabazi N38

Directions

Preheat the oven to 375 degrees.
Place the eggplant in a roasting dish and season with salt, Aleppo and a heavy drizzle of olive oil. Roast in the oven for 10-15 minutes, until the eggplant is soft and has a nice slight char.
Place the roasted eggplant pieces in a bowl and add the olives, chopped parsley, lemon juice, and lemon zest, and season with salt and Shabazi to taste.