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% |
- 12-ounce container grape or cherry tomatoes, quartered lengthwise
- 2 celery stalks, finely diced
- 1/2 cup chopped Vidalia
- 2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
- 1 tablespoon drained capers, rinsed
- 1 garlic clove, minced
- Pinch of dried crushed red pepper
- 3 tablespoons red wine vinegar
- 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.