Roasted eggplant caponata

Ingredients:

• 1 large eggplant (700 gr.)
• 150 gr. baked red peppers, chopped
• 0.5 cups large pitted green olives, chopped
• 1 cup chopped onion
• 1/8 tsp red pepper flakes
• 1 tbsp. minced garlic (3 cloves)
• 3 tablespoons chopped parsley
• 2 tbsp. pine nuts, roasted
• 2 tablespoons freshly squeezed lemon juice
• 2 tbsp capers
• 2 tbsp tomato paste
• 1 tbsp red wine vinegar
• 2 teaspoons of salt
• 1.5 tsp ground black pepper
• Toasted pita bread cut into triangles (see pita chips), for filing

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with aluminum foil.
   
   Place a whole eggplant on a baking sheet. Prick it several times with a fork and rub with olive oil.
   
   Bake for 45 to 50 minutes, until the eggplant is tender (check by piercing it with a knife). Let it cool, then cut it in half and peel it. Place the eggplant in the bowl of a food processor fitted with a steel blade attachment. Add the pepper and olives and chop into large pieces. Transfer to a bowl.
2. Meanwhile, heat 1 tablespoon of olive oil in a medium saucepan. Add the onion and red pepper flakes and cook over medium heat for about 5 minutes, until the onion is lightly browned. Add the garlic, cook for another minute, and then add everything to the eggplant.
3. In the same bowl, add parsley, pine nuts, lemon juice, capers, tomato paste, wine vinegar, salt, pepper (You can add in caponata(Along with the above ingredients, add raisins). Stir, cover with plastic wrap, and refrigerate for a few hours to allow the flavor to develop. Then taste the caponata for salt and serve at room temperature with pita bread slices.