Ingredients
For Puttanesca topping:
2 garlic cloves, minced or pressed in garlic press
2 tablespoons chopped sun-dried tomatoes
½ teaspoon crushed red pepper
2 Tablespoons drained capers
½ cup pitted Kalamata olives, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup feta cheese crumbles
* One 2-ounce can anchovies packed in oil, drained and chopped (optional)
For roasted eggplant:
1 large eggplant, sliced into ½ inch slices
2 Tablespoons extra-virgin olive oil
Instructions
To prepare the roasted eggplant:
- Preheat oven to 400° F.
- Line baking sheet with parchment.
- Brush eggplant slices with olive oil and place on parchment lined tray.
- Next, sprinkle the eggplant with kosher salt.
- Roast the eggplant in preheated oven for 20 minutes.
For Puttanesca topping:
- First, combine all topping ingredients except ½ the chopped parsley in a small bowl and stir to combine.
- After eggplant has roasted, remove it from oven and turn on the broiler.
- Then, sprinkle each eggplant slice with a spoonful of the puttanesca topping.
- Place under broiler for 2-3 minutes.
- Finally, remove from oven and sprinkle with remaining parsley before serving.
Notes
Pro-tip- if you don’t regularly use the ingredients in this recipe, like Kalamata olives, capers, sun-dried tomatoes, or feta, don’t be daunted! Head to your local grocery and hit the salad bar to get the ingredients. You can often find everything but the parsley at a salad bar or olive bar in large grocery chains. Otherwise, invest in a jar of each item and see my list of favorite recipes that use those delicious Mediterranean ingredients. You can use them in so many great ways and I promise you won’t be disappointed!
- Prep Time: 15 minutes
- Cook Time: 22 minutes