45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 36 persons
Weight Per Serving: 37g
Price Per Serving: 0.2$
17kcal
Nutrition
Calories: 17kcal
Protein: 10.2%
Fat: 39.29%
Carbs: 50.51%
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon capers
- 1.3 pounds eggplant
- 0.8 inch bread french toasted ( 1 pound)
- 1 large garlic clove minced
- 0.5 pound bell pepper green
- 0.3 teaspoon ground pepper red
- 1 teaspoon olive oil
- 0.3 cup pinenuts toasted
- 0.5 pound bell pepper red
- 0.3 teaspoon salt
- 0.5 teaspoon sugar
- 0.5 pound bell pepper yellow
Equipment
- bowl
- frying pan
- baking sheet
- oven
- aluminum foil
- ziploc bags
- colander
Directions
- Preheat oven to 50
- Pierce eggplant several times with a fork; place on a foil-lined baking sheet.
- Bake at 500 for 20 minutes or until tender.
- Cut eggplant in half lengthwise.
- Place in a colander; let stand 15 minutes. Peel eggplant.
- Cut into 1/2-inch cubes; place in a medium bowl.
- Cut bell peppers in half lengthwise; discard seeds and membranes.
- Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
- Place in a heavy-duty zip-top plastic bag; seal.
- Let stand 15 minutes. Peel; cut into 1/2-inch pieces.
- Add bell peppers and pine nuts to eggplant in bowl; toss well.
- Heat oil in a nonstick skillet over medium-high heat.
- Add red pepper and garlic, and saut 30 seconds.
- Add vinegar, capers, sugar, and salt. Bring to a boil; cook 30 seconds.
- Pour over eggplant mixture; toss. Marinate at room temperature for 2 hours.
- Spoon 1 tablespoon eggplant mixture onto each bread slice.
- Serve immediately.
Nutrition Facts
Properties
Nutrition Score
3.0039130384507%
Flavonoids
Nutrients percent of daily need