Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

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.

Joanne Weir
Recipe by Cooking Light August 2009

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Chef's Notes

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.

Nutrition Facts

43 calories; fat 2g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.4g; protein 1.2g; carbohydrates 6.6g; fiber 3.1g; cholesterol 0mg; iron 0.4mg; sodium 172mg; calcium 14mg.
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