Eggplant With Capers And Red Peppers Recipe

Name: Eggplant With Capers And Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant (about 1 1/4 pounds); 1 medium red bell pepper; 1/4 cup finely chopped red onion; 3 tablespoons capers; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced

Servings: persons

1 medium eggplant (about 1 1/4 pounds)
1 medium red bell pepper
1/4 cup finely chopped red onion
3 tablespoons capers
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

1
Preheat broiler.
2
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.
3
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.
4
Combine eggplant, bell pepper, onion, and remaining ingredients in a medium bowl; toss well.
5
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6
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130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium eggplant (about 1 1/4 pounds), 1 medium red bell pepper, 1/4 cup finely chopped red onion, 3 tablespoons capers, and more.

Yes, Eggplant With Capers And Red Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant With Capers And Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions