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Yields approximately 3 cups


1 eggplant (unpeeled), chopped into 1/2-inch pieces
1 red bell pepper, seeds removed, diced
1 yellow bell pepper, seeds removed, diced
1/2 cup sliced black or green olives
1 small red onion, diced
6 medium cloves garlic, peeled
1/2 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
2 tablespoons capers, optional


Preheat the oven to 400°F. Place diced eggplant, bell peppers, olives, onions and garlic onto a baking sheet. Drizzle with olive oil and sprinkle with salt and red pepper; mix well. Cover baking sheet tightly with foil. Bake for 20 minutes. Stir, replace foil, and bake for 20 more minutes. Remove foil and bake for 10 minutes. Remove from oven. Stir in capers, if using. Serve warm or cold on toasted bread; it’s better the second day!