Sauteed Eggplant With Capers and Anchovies

Ingredients

• 1 small eggplant, about 1/2 pound
• 2 tablespoons olive oil
• 1 sweet red pepper cut into 1/4-inch cubes
• 1 large green pepper cut into 1/4-inch cubes
• ½ cup chopped onions
• 1 teaspoon chopped garlic
• Salt and pepper to taste
• ⅛ teaspoon red hot pepper flakes
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 2 tablespoons drained capers
• 4 anchovy fillets, chopped
• 2 tablespoons chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    110 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 3 milligrams cholesterol; 253 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the eggplant and cut into 1/2-inch cubes.
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.
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.

25 minutes