Sauteed Eggplant With Red Pepper Relish

Ingredients

• 1 medium eggplant
• 2 teaspoons salt, plus more to taste
• 1 tablespoon olive oil
• 1 shallot, peeled and minced
• 2 medium cloves garlic, peeled and minced
• 1 rib celery, diced
• 2 to 3 anchovy fillets, finely minced into a paste, optional
• 1 cup diced roasted red peppers
• 1 tablespoon drained capers
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Freshly ground pepper to taste
• Olive oil spray

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    105 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 3 grams protein; 2 milligrams cholesterol; 1231 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Four servings

Preparation

1. Cut the eggplant into 1/2-inch thick slices, sprinkle lightly with salt and let stand for 30 minutes. Heat the olive oil in a medium-size skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the celery and cook 1 to 2 minutes. Add the anchovies, red peppers and capers. Cook, stirring to combine flavors, for 1 to 2 minutes. Stir in the parsley, basil and salt and pepper to taste. Keep warm if desired.
2. Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Wipe the salt off of the eggplant slices and coat them lightly with the olive oil spray. Add to the pan and saute until nicely browned, about 4 to 5 minutes per side. Remove from the pan and divide among 4 plates. Top each with some of the red pepper relish. Serve hot or cold.

45 minutes