Sauteed Eggplant With Capers and Anchovies

By Pierre Franey

Published September 15, 1992

Total Time
25 minutes
Rating
4(39)
Comments
Read comments

Featured in: 60-Minute Gourmet

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 small eggplant, about ½ pound

  • 2 tablespoons olive oil

  • 1 sweet red pepper cut into ¼-inch cubes

  • 1 large green pepper cut into ¼-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 ½ teaspoon dried

  • 2 tablespoons drained capers

  • 4 anchovy fillets, chopped

  • 2 tablespoons chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 3 milligrams cholesterol; 110 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 386 milligrams sodium; 3 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Peel the eggplant and cut into ½-inch cubes.

  2. Step 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. Step 3

    Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.

Tip

  • This dish is also good served cold.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
39 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Nancy

A good recipe, although the quantity seems insufficient for 4. I used roasted red peppers from a jar instead of fresh ones.

Mary

It was rather dry do I put in a couple of TBSP of water and a splash of sherry when I added the spices and capers and that helped a lot.

Mary

It was rather dry do I put in a couple of TBSP of water and a splash of sherry when I added the spices and capers and that helped a lot.

Grace

Delicious! Used anchovy paste (didn't have any fresh). Added some swiss chard & spicy peppers from the garden and served it on some quinoa, topped with some slivered almonds and a little bit of cottage cheese.

Nancy

A good recipe, although the quantity seems insufficient for 4. I used roasted red peppers from a jar instead of fresh ones.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.