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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (small, peeled and sliced)
- 3 Tbsp. Bertolli® Classico Olive Oil (divided)
- 1/2 cup burgundy wine
- 1/4 cup roasted red peppers (drained and chopped)
- 1 tsp. capers (small, rinsed and drained)
- salt (to taste)
- 1 clove garlic
- 1 loaf Italian bread (about 12 in., or French bread, cut into 1/2-inch slices, about 24)
- 2 tsp. fresh oregano leaves (finely chopped, or 1/2 tsp. dried oregano leaves, crushed)
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Directions
- Preheat oven to 425°.
- Arrange eggplant on lightly greased baking sheet; brush with 1 tablespoon Olive Oil. Bake eggplant, turning once, 20 minutes or until tender; cool slightly. Decrease heat to 400°.
- Coarsely chop eggplant, then combine with Sauce, red peppers, capers, salt and black pepper.
- Using a fork to hold garlic, rub 1 side of bread slices with garlic, then brush with remaining Olive Oil and sprinkle with oregano. Arrange bread slices on baking sheet and bake 5 minutes or until lightly golden. To serve, top with eggplant mixture.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium830mg35% |
| Potassium440mg13% |
| Protein9g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A2% |
| Vitamin C10% |
| Calcium10% |
| Iron15% |
* 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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