- 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
- 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
How to Make It
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.
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