|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%|
|Total Carbohydrates 13.4g||4%|
|Dietary Fiber 6.3g||25%|
|Vitamin A 19% Vitamin C 27% Iron 9% Calcium 6%|
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.