Grilled Eggplant with Caponata Salsa

Diet Nutritional Stats Grilled Eggplant with Caponata Salsa
Serving Size 239 g
Amount Per Serving
Calories 61 Calories from Fat 6
% Daily Value
Total Fat .7g 1%
Saturated Fat 0.0g 0%
Cholesterol 0mg 0%
Sodium 79mg 3%
Total Carbohydrates 13.4g 4%
Dietary Fiber 6.3g 25%
Sugars 5.9g
Protein 2.5g
Vitamin A 19% Vitamin C 27% Iron 9% Calcium 6%
  1. 12-ounce container grape or cherry tomatoes, quartered lengthwise
  2. 2 celery stalks, finely diced
  3. 1/2 cup chopped Vidalia
  4. 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
  5. 1 tablespoon drained capers, rinsed
  6. 1 garlic clove, minced
  7. Pinch of dried crushed red pepper
  8. 3 tablespoons red wine vinegar
  9. 1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

Mix tomatoes, celery, onion, chopped oregano, capers, garlic, red wine vinegar and crushed red pepper in medium bowl. Season caponata to taste with pepper.

Turn oven on medium-high heat. Cut eggplant into cubes about 1 inch thick. Spray eggplant with PAM spray; sprinkle with pepper. Grill eggplant until very tender when pierced with knife, about 8 minutes.

Mix grilled eggplant with caponata, garnish with oregano.

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