Serve with tahini or cashew butter on rustic artisan bread.
Ingredients
SERVINGS: 3 Cup(s)
- 1 medium eggplant, diced into ½-inch cubes
- ½ large red onion, minced
- ¼ cup olive oil
- ¼ cup tomato paste
- 5 cloves garlic, finely minced or pressed
- ¼ cup loose-packed parsley, chopped
- 1 tablespoon red wine vinegar
- 2 heaping tablespoons capers
- 1 teaspoon salt
Preparation
Preheat oven to 450° and line a baking pan with aluminum foil. Combine eggplant, red onion and garlic in a bowl and toss with olive oil and tomato paste until vegetables are well-coated. Spread evenly on baking pan and roast for 25 minutes.
Remove baking pan from oven, return the roasted eggplant mixture to the mixing bowl. Add chopped parsley, red wine vinegar, capers and salt. Blend well with a wooden spoon, breaking up softened eggplant. Final jam should be thick, but easily spreadable.
Serve with tahini or cashew butter on rustic, artisan bread.
