Eggplant with Capers and Red Peppers Recipe

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

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.

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Yield:

8 servings (serving size: about 1/3 cup)

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Nutritional Information

Calories 43

Fat 2 g

Satfat 0.3 g

Monofat 1.3 g

Polyfat 0.4 g

Protein 1.2 g

Carbohydrate 6.6 g

Fiber 3.1 g

Cholesterol 0.0 mg

Iron 0.4 mg

Sodium 172 mg

Calcium 14 mg

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Ingredients

1 medium eggplant (about 1 1/4 pounds)

1 medium red bell pepper

1/4 cup finely chopped red onion

3 tablespoons capers

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

Preparation

1. Preheat broiler.

2. 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.

3. 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.

4. Combine eggplant, bell pepper, onion, and remaining ingredients in a medium bowl; toss well.

Note:

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.

Joanne Weir,

August 2009

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Eggplant with Capers and Red Peppers

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