Almost CaponataThis tasty mixture draws sweetness from the bell pepper, texture from eggplant and a zesty brininess from capers. Serve it as a dip with hearty baked pita chips, as a side vegetable, in a lettuce wrap, or mixed with whole grain pasta.
Saturated fat: 0.3g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.4g
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1 medium eggplant (about 1¼ pounds)
1 medium red bell pepper
¼ cup finely chopped red onion
3 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
1. . Preheat broiler.
2. Pierce eggplant skin several times with a fork; place on a foil-lined baking sheet. Broil 30 minutes or until blackened, turning frequently. Cool eggplant slightly then peel and chop into medium chunks.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag, seal and allow to steam for 15 minutes. Peel off the charred skin and discard. Chop pepper into chunks about the same size as the eggplant.
4. Combine eggplant, bell pepper, onion, and remaining ingredients in a medium bowl; toss well. Serve chilled or warm.
Serves 8 (⅓ cup each)
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