Eggplant with Capers and Red Peppers Recipe

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Ingredients:

Serving

Directions:

Preheat broiler.
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.
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.
Combine eggplant, bell pepper, onion, and remaining ingredients in a medium bowl; toss well.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	42.83 Kcal (179 kJ)
Calories from fat	17.11 Kcal
		% Daily Value*
Total Fat	1.9g	3%
Sodium	164.9mg	7%
Potassium	200.53mg	4%
Total Carbs	6.23g	2%
Sugars	3.73g	15%
Dietary Fiber	2.57g	10%
Protein	0.9g	2%
Vitamin C	19.8mg	33%
Vitamin A	0.4mg	12%
Iron	6.4mg	36%
Calcium	12.8mg	1%

Amount Per 100 g
Calories	40.68 Kcal (170 kJ)
Calories from fat	16.25 Kcal
		% Daily Value*
Total Fat	1.81g	3%
Sodium	156.59mg	7%
Potassium	190.43mg	4%
Total Carbs	5.91g	2%
Sugars	3.54g	15%
Dietary Fiber	2.44g	10%
Protein	0.86g	2%
Vitamin C	18.8mg	33%
Vitamin A	0.4mg	12%
Iron	6.1mg	36%
Calcium	12.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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