Name: Marinated Eggplant with Capers and Mint
Cook time: 15 min
Total time: 45 min
Yield: Makes 4 (hors d'oeuvre) servings
Ingredients: 1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds; 5 tablespoons extra-virgin olive oil, divided; 2 tablespoons red-wine vinegar; 1/4 cup chopped mint; 2 tablespoons small capers, rinsed; Crisp Rosemary Flatbread

Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.

Cooks' note:

Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.

Recipe notes

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