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Ready In:
40 minutes
Serves: 6
Hearty eggplant makes a great side dish and supports digestion and bone health.
What you'll need
Cutting board
Sharp knife
Measuring spoons
Oven
Oven mitt
Baking sheet
Cup or small container
Serving platter
Spatula or spoon
Ingredients
Serves 6
2 Eggplants
2 Red Bell Peppers
3 teaspoons Olive Oil
1/4 teaspoon Salt adjust to taste
1/4 teaspoon Black Pepper adjust to taste
1 tablespoon Balsamic Vinegar adjust to taste
Directions
1.Preheat oven to 375˚F.
2.Rinse and dry eggplant with a paper towel.
3.Cut eggplant into 1/4 inch width round pieces or strips.
4.Cut bell peppers into 1/4 inch width strips.
5.Coat a baking sheet lightly with 1 teaspoon of olive oil.
6.Lay pieces of eggplant and bell peppers on the baking sheet.
7.In a cup or small container: mix 2 teaspoons of olive oil, salt, and pepper.
8.Drizzle the olive oil mixture over the eggplant and bell peppers.
9.Cook for about 30 minutes, until tender and soft.
10.Place the eggplant and bell peppers in a platter and drizzle with balsamic vinegar.
11.Serve warm.
Chef's Tips
- You can substitute the balsamic vinegar with rice vinegar or lemon juice.
- You can also add minced garlic or any other spices of your choice (add them in step #7).
- If you would like, just before taking the vegetables out of the oven, sprinkle with them with 1/2 cup of provolone or mozzarella cheese.
Nutrition Facts
Serving Size 1
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 80 | ||
| % Daily Value* | ||
| Total Fat 3 g | 4% | |
| Sodium 100 mg | 4% | |
| Total Carbohydrate 14 g | 5% | |
| Dietary Fiber 7 g | 25% | |
* 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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