1 (1-pound) eggplant, halved lengthwise and flesh scored in a crosshatch pattern
4 tablespoons extra-virgin olive oil
1/4 cup Kalamata or other brine-cured black olives, rinsed, patted dry, and pitted
1 tablespoon drained bottled capers, rinsed
Directions
Preheat oven to 375°F.
Rub eggplant with 2 tablespoons oil and bake, cut sides down, in a small baking pan in middle of oven until flesh is browned and very tender, about 50 minutes.
Scoop flesh from eggplant into a food processor, discarding skin, and purée with olives, capers, remaining 2 tablespoons oil, and salt and pepper to taste.
