Sauteed Eggplant With Capers and Anchovies
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small eggplant, about ½ pound
- 2tablespoons olive oil
- 1sweet red pepper cut into ¼-inch cubes
- 1large green pepper cut into ¼-inch cubes
- ½cup chopped onions
- 1teaspoon chopped garlic
- Salt and pepper to taste
- ⅛teaspoon red hot pepper flakes
- 1teaspoon chopped fresh rosemary or ½ teaspoon dried
- 2tablespoons drained capers
- 4anchovy fillets, chopped
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
108 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the eggplant and cut into ½-inch cubes.
- Step 2
Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
- Step 3
Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.
- This dish is also good served cold.
Private Notes
Comments
It was rather dry do I put in a couple of TBSP of water and a splash of sherry when I added the spices and capers and that helped a lot.
Delicious! Used anchovy paste (didn't have any fresh). Added some swiss chard & spicy peppers from the garden and served it on some quinoa, topped with some slivered almonds and a little bit of cottage cheese.
A good recipe, although the quantity seems insufficient for 4. I used roasted red peppers from a jar instead of fresh ones.