Sauteed Eggplant With Capers and Anchovies

By Pierre Franey

Total Time
25 minutes
Rating
4(37)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 1small eggplant, about ½ pound
  • 2tablespoons olive oil
  • 1sweet red pepper cut into ¼-inch cubes
  • 1large green pepper cut into ¼-inch cubes
  • ½cup chopped onions
  • 1teaspoon chopped garlic
  • Salt and pepper to taste
  • ⅛teaspoon red hot pepper flakes
  • 1teaspoon chopped fresh rosemary or ½ teaspoon dried
  • 2tablespoons drained capers
  • 4anchovy fillets, chopped
  • 2tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

108 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 386 milligrams sodium

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.

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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.

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Ratings

4 out of 5
37 user ratings
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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.

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