Roasted Eggplant with Ricotta and Mint

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds eggplant about 2 medium, in 3/4- to 1-inch slices
• 2 ounces crumbled ricotta salata or chopped
• 2 tablespoons capers drained
• 1/3 cup diced red onion finely
• 3 tomatoes seeded, diced medium, 1 1/2 cups
• 3 tablespoons fresh mint leaves minced
• 2 teaspoons red wine vinegar
• ground black pepper Freshly

Nutrition

• Calories : 150 calories
• Carbohydrate : 16 grams
• Cholesterol : 5 milligrams
• Fat : 9 grams
• Fiber : 7 grams
• Protein : 4 grams
• SaturatedFat : 2 grams
• Sodium : 150 milligrams
• Sugar : 7 grams