4 slices eggplants, peeled (1/2-inch thick slices)
2 teaspoons extra virgin olive oil
1 garlic clove, crushed through a press
1/4 cup jarred roasted red pepper, chopped rinsed and drained
1/2 teaspoon small caper, rinsed
fresh ground pepper
1 Heat oven to 425°F (220°C).
2 Arrange the eggplant in a single layer on a nonstick coated baking sheet.
3 Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
4 Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
5 Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.
Active Time: 25 Minutes
Total Time: 35 Minutes
Yield: 4 Servings