Roasted Eggplant With Artichoke Hearts And Salsa Verde

By Food52
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4 Japanese eggplant (1 small regular), cut into ½ inch rounds

1 small red onion, quartered and sliced

6 ounces marinated artichoke hearts, drained and rinsed

1 tablespoon capers

1 tablespoon chopped fresh parsley

1 tablespoon chopped chives

1 teaspoon anchovy paste

2 tablespoons lemon juice (about 1/2 lemon)

2 tablespoons olive oil

1/4 teaspoon salt

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