Roasted Eggplant Jam

For a savory version of PB&J, serve this jam with cashew butter on rustic, artisan bread. Photo by Amy Robb.

Makes 2 cups

Ingredients

1 medium eggplant, diced into 1/2-inch cubes

1/2 large red onion, minced

5 cloves garlic, finely minced or pressed

1/4 cup olive oil

1/4 cup tomato paste

1/4 cup parsley, chopped

1 tablespoon red wine vinegar

2 heaping tablespoons capers

1 teaspoon salt

Instructions

Pre-heat oven to 450° and line a baking pan with aluminum foil. Combine eggplant, red onion and garlic in a bowl. Toss with olive oil and tomato paste until vegetables are well-coated. Spread evenly on baking pan and roast for 25 minutes. Remove baking pan from oven and return roasted eggplant mixture to the mixing bowl. Add chopped parsley, red wine vinegar, capers and salt. Blend well with a wooden spoon, breaking up softened eggplant. Final jam should be thick, but easily spreadable.