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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Perfect as a side dish, Shabbos meal dip, or a topping for grilled meats and fish.
1 eggplant
1 red bell pepper
1 tablespoon Tuscanini Olive Oil
2 tablespoons Tuscanini Tomato Jam
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
salt, to taste
black pepper, to taste
2 and 1/4 cups fresh parsley, cleaned and finely chopped
1 jalapeño pepper, thinly sliced
1/2 teaspoon garlic powder
2 teaspoons Tuscanini Red Wine Vinegar
1 teaspoon Tuscanini Olive Oil
1 teaspoon Tuscanini Lemon Juice
Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
Wash the eggplant, peel it in stripes, and cut into small cubes.
Wash the red pepper and chop into small cubes.
In a bowl, toss the eggplant and red pepper with one tablespoon olive oil, tomato jam, smoked paprika, 1/2 teaspoon garlic powder, salt, and black pepper.
Spread the mixture evenly on a baking sheet and roast uncovered for about 20–25 minutes, or until the red pepper is tender and the eggplant is golden and cooked through.
Transfer the roasted vegetables to a large bowl.
Add the parsley and sliced jalapeño.
Drizzle with red wine vinegar, one teaspoon olive oil, and lemon juice.
Season with the remaining 1/2 teaspoon garlic powder and a pinch of salt.
Mix well and serve fresh.
Sponsored by Tuscanini
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