- Toast Pine Nuts: Add pine nuts to small skillet over medium heat. Cook until golden in color, a few minutes, frequently stirring to prevent uneven cooking. Set toasted pine nuts aside.
- Cook Eggplant & Tomatoes: Add eggplant cubes to 3-quart or larger pan. Drizzle olive oil on top. Stirring frequently, cook over medium heat until eggplant cubes are brown and shrunken, 10 to 15 minutes. Add diced tomatoes, including liquid in can. Stirring occasionally, cook until eggplant is soft, 5 to 10 minutes.
- Add Other Ingredients: Add bell pepper, olives, capers, lemon juice, and balsamic vinegar to pan with eggplant and tomatoes. Stirring occasionally, cook until bell pepper is tender, about 5 minutes.
- Finish & Serve: Season with salt and pepper to taste. Top with fresh parsley and toasted pine nuts, and serve (Note 3).
|Makes 6 Servings|
|Amount Per Serving:|
|Calories 180 (73% from fat)|
|Total Fat 15g||22%|
|Saturated Fat 2g||8%|
|Net Carb 8g|
|Total Carb 12.5g||4%|
|Dietary Fiber 4.5g||18%|