Flavor was great. Left out capers because my husband doesn't like them. The eggplant was very mushy. Next time I think I'd add artichoke hearts because it would break up the softness of the peppers and eggplant.
Eggplant with Capers and Red Peppers
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- Calories: 43
- Fat: 2g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.4g
- Protein: 1.2g
- Carbohydrate: 6.6g
- Fiber: 3.1g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 172mg
- Calcium: 14mg
- 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
- 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.
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