- Calories 43
- Fat 2g
- Satfat 0.3g
- Monofat 1.3g
- Polyfat 0.4g
- Protein 1.2g
- Carbohydrate 6.6g
- Fiber 3.1g
- Cholesterol 0.0mg
- Iron 0.4mg
- Sodium 172mg
- Calcium 14mg
Eggplant with Capers and Red Peppers
The meaty texture of the eggplant, the sweetness of the red peppers and the brininess of the capers create a dish full of flavor that could easily be served as a tasty side.
How to Make It
Preheat broiler.
Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Broil 30 minutes or until blackened, turning frequently. Cool eggplant slightly; peel and chop.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
Combine eggplant, bell pepper, onion, and remaining ingredients in a medium bowl; toss well.
Chef's Notes
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Alex's review