Recipe by Cooking Light November 1997



Recipe Summary

36 servings (serving size: 1 appetizer)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°.

  • Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500° for 20 minutes or until tender. Cut eggplant in half lengthwise. Place in a colander; let stand 15 minutes. Peel eggplant. Cut into 1/2-inch cubes; place in a medium bowl.

  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch pieces. Add bell peppers and pine nuts to eggplant in bowl; toss well.

  • Heat oil in a nonstick skillet over medium-high heat. Add red pepper and garlic, and sauté 30 seconds. Add vinegar, capers, sugar, and salt. Bring to a boil; cook 30 seconds. Pour over eggplant mixture; toss. Marinate at room temperature for 2 hours.

  • Spoon 1 tablespoon eggplant mixture onto each bread slice. Serve immediately.

Nutrition Facts

56 calories; calories from fat 19%; fat 1.2g; saturated fat 0.2g; mono fat 0.5g; poly fat 0.4g; protein 1.9g; carbohydrates 9.9g; fiber 0.6g; cholesterol 1mg; iron 0.6mg; sodium 121mg; calcium 13mg.