The rich and sweet flavors of the roasted vegetables, along with the tanginess of the capers and vinegar, make this recipe a match for many items. We love it on toasted bread or crackers, or even as a sauce over couscous or pasta.
Makes about 4 cups
1large eggplant, cut into 1-inch pieces
1large red onion, cut into 1-inch pieces
10garlic cloves, smashed
½cup extra virgin olive oil, divided
3tablespoons balsamic vinegar
6jarred roasted red peppers, cut into 2-inch pieces
¾teaspoon sea salt
¾teaspoon freshly ground black pepper
3tablespoons fresh basil leaves
1½tablespoons capers, drained
Nutritional information per serving (2 tablespoons): Calories 25 (70% from fat) • carb. 2g • pro. 0g • fat 2g • sat. fat 0g • chol. 0mg • sod. 56mg • calc. 4mg • fiber 1g
Preheat oven to 375°F with the rack in the upper position. Toss the eggplant, onion and garlic with 3 tablespoons of the olive oil. Spread on a baking pan and roast in the preheated oven for about 35 to 40 minutes, or until vegetables are browned. Put the remaining olive oil, balsamic vinegar and roasted peppers into the jar of your Cuisinart® PowerEdge® 1000 Watt Blender. Add the roasted vegetables and the remaining ingredients, except for the basil and capers. Auto Pulse on High for about 45 seconds. Run on High for 30 seconds. Add the basil and Pulse on High an additional 3 times. Transfer mixture to a medium mixing bowl; stir in the capers and serve.