Ingredients
2 medium eggplants (about 1 pound each), halved lengthwise
1 tablespoon plus 1 teaspoon red-wine vinegar
2 teaspoons sugar
Coarse salt and freshly ground pepper
1 cup fresh flat-leaf parsley, chopped
2/3 cup chopped homemade or store-bought roasted red peppers
1/4 cup drained brine-packed capers, rinsed
48 whole-wheat flatbreads
Preparation
Preheat oven to 350 degrees. Place eggplants, cut sides down, on a parchment-lined baking sheet. Roast until soft, about 1 hour. Let stand until cool enough to handle but still warm.
Scoop flesh into a bowl; discard skins. Add vinegar, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; stir until smooth. Let cool completely.
Stir in parsley, red peppers, and capers. Refrigerate for at least 1 hour. Serve with flatbread.
