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Roasted Eggplant with Ricotta and Mint

yield: 4 total time: 50 minutes
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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
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