Roasted Eggplant Caponata

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1 large eggplant (1 1/2 pounds)

Good olive oil

4 ounces jarred roasted red peppers, chopped

1/2 cup large green olives, pitted and chopped

1 cup chopped yellow onion

1/8 teaspoon crushed red pepper flakes

1 tablespoon minced garlic (3 cloves)

3 tablespoons minced parsley

2 tablespoons pine nuts, toasted

2 tablespoons freshly squeezed lemon juice

2 tablespoons drained capers

2 tablespoons tomato paste

1 tablespoon red wine vinegar

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

Toasted pita triangles, for serving

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