Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
8 servings (serving size: about 1/3 cup)

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.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Step 4

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.

Ratings & Reviews

Alex's review

Awilk1211
February 05, 2016
Great flavor! My eggplant was mushy but still delicious. I like the artichoke idea muttnut*. Will make this again

muttnut's Review

muttnut
September 18, 2010
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.

RenoTX's Review

Uccella
April 16, 2010
Loved the capers. I broiled the eggplant and pepper together. My grocery didn't have regular eggplant, so I used two smaller Japanese eggplants, and it worked fine. The lemon juice is so nice and tart, mixed with the capers and parsley -- delish! I love tangy food, and was looking for more ways to incorporate eggplant into our dinner rotation. This definitely fits the bill. Served this as a side with CL Greek Cod Cakes. I will definitely make this again.

mkirshbaumray's Review

mkirshbaumray
October 21, 2009
delicious and easy to make! I also broiled the eggplant & red pepper together. It can feed two of us as a main dish.

cpalma's Review

RenoTX
September 08, 2009
All the flavors melded quite well together. I actually added a few extra capers because I love them. I also used Chipolte red pepper flakes to add a little smokiness. Will definitely make this again. I also broiled both the eggplant and red pepper together and just took out the pepper when it was done first.

Uccella's Review

cpalma
September 05, 2009
Very good,but,honestly,I don't think capers peform well in this recipe

EBrackett's Review

EBrackett
August 31, 2009
This has great flavor. I broiled the peppers and eggplant at the same time. I found the eggplant was pretty mushy, so it didn't look diced like the photo, but was delicious. Also, I don't think it would feed 8. Would be great served with grilled pita. A tasty side dish salad!