Grilled Eggplant with Caponata Salsa

SMITTEN KITCHEN
11Ingredients
45Minutes
70Calories

Ingredients

US|METRIC
  • 12 ounces grape tomatoes (quartered lengthwise)
  • 2 celery stalks (finely diced)
  • 1/2 cup vidalia onion (chopped)
  • 5 green olives (large, pitted, thinly sliced, about 2 tablespoons)
  • 2 tablespoons fresh oregano (coarsely chopped, plus sprigs for garnish, woops, we forgot this)
  • 1 tablespoon capers (drained, rinsed)
  • 1 garlic clove (minced)
  • crushed red pepper (Pinch of dried)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil (plus additional for brushing)
  • 1 eggplant (large, 1 1/2 to 13/4 pounds, trimmed)
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    NutritionView More

    70Calories
    Sodium4% DV90mg
    Fat5% DV3g
    Protein4% DV2g
    Carbs4% DV11g
    Fiber20% DV5g
    Calories70Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium90mg4%
    Potassium420mg12%
    Protein2g4%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A20%
    Vitamin C20%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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