Ingredients

  • 1 loaf Italian bread (12-in., cut into 1/2-inch slices)
  • 1/2 cup i can't believ it' not butter! made with olive oil spread
  • 1 eggplant (large, (about 2-lbs ), peeled and diced)
  • 1 red bell pepper (medium, cut into 1/2-inch pieces)
  • 1 onions (small, chopped)
  • 2 garlic cloves (medium, finely chopped)
  • 1/4 cup kalamata (finely chopped)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon small capers, rins and drain

Directions

  1. Preheat oven to 400°.
  2. Brush both sides of bread with 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread. Arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside. Decrease oven to 350°.
  3. Combine eggplant, red pepper, onion, garlic and remaining 1/4 cup Mediterranean Blend in large roasting pan or bottom of broiler pan; toss to coat. Roast, stirring once, 45 minutes or until vegetables are just tender.
  4. Meanwhile, combine olives, tomato paste, vinegar and capers in small bowl. Stir into vegetables. Bake 15 minutes. Season, if desired, with salt and pepper. Cool to room temperature. Serve on bread and garnish, if desired, with chopped fresh parsley.
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NutritionView more

450Calories
Sodium34%DV820mg
Fat31%DV20g
Protein20%DV10g
Carbs20%DV59g
Fiber32%DV8g

PER SERVING *

Calories450Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat5g25%
Trans Fat
Cholesterol
Sodium820mg34%
Potassium610mg17%
Protein10g20%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate59g20%
Dietary Fiber8g32%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* 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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