Roasted Eggplant Caponata. New Music From Rory Lavelle.

I can’t even believe it. My eldest son is graduating from high school tomorrow. You know all those years when the children are young and everyone is telling you “It goes by so fast!” and you’re nodding your head and saying “yeah, yeah, yeah”. An end does not seem possible when those busy, sleep deprived years are in full force.

But an end does come and with it a new beginning for everyone. I couldn’t be prouder of my boy and wish him every happiness in life as he makes his way towards his diploma tomorrow.

Hosting a graduation party? With its array of flavors and textures, Roasted Eggplant Caponata makes a dreamy starter. The sweetness of the peppers and eggplant counters perfectly with the salty notes of the olives and capers.

Roasted Eggplant Caponata

Ingredients:

1 large eggplant (1 1/2 pounds)
Extra virgin olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped onion
1/8 teaspoon crushed red pepper flakes
3 cloves garlic, minced
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons 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:

1. Preheat oven to 400℉. Line a sheet pan with aluminum foil.

2. 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.

3. Place the eggplant, peppers, and olives in the bowl of a food processor and pulse until coarsely chopped. Transfer to a mixing bowl.

4. Meanwhile, heat 1 tablespoon of olive oil in a medium skillet. 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.

5. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper to the eggplant mixture. Stir to combine.

6. Cover and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

Serves 8

Recipe from Barefoot Contessa How Easy Is That? Cookbook

‘All These Horrors’ is new from Belfast-based Rory Lavelle. It’s from his debut album just out in April.