Eggplant with Capers and Red Peppers

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.

Yield: 8 servings (serving size: about 1/3 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat broiler.
  2. 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. 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. 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.

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