Method:Baking

1. Formula

1. 1 large eggplant
2. 2 tablespoons extra-virgin olive oil (EVOO)
3. 4 cloves garlic, finely chopped
4. 2 pinches crushed red pepper
5. 2 ribs celery from the heart, finely chopped
6. 1 small onion, finely chopped
7. 1 Cubanelle pepper--stemmed, seeded and finely chopped
8. 1 roasted red pepper--stemmed, seeded and chopped
9. 6 oil-cured black olives, pitted and chopped
10. 6 Sicilian or other large green pitted olives, chopped
11. 1 tablespoon capers, drained
12. 1/4 cup flat-leaf parsley, chopped
13. Salt and freshly ground pepper
14. Sesame, garlic, or plain melba toast, or sliced semolina bread

2. Nutrition Information

• Calories: 239 kcal
• Carbohydrates: 36 g
• Dietary Fiber: 5 g
• Fat: 8 g
• Protein: 6 g
• Sugars: 7 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat the oven to 450 degrees F. Prick the eggplant with a fork and roast until soft, about 25 minutes.
2. While the eggplant is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the garlic, crushed red pepper, celery, onion and Cubanelle pepper and cook for 7 minutes. Stir in the roasted red pepper, olives, capers and parsley. Transfer to a large bowl.
3. Carefully peel the roasted eggplant. In a food processor, puree the eggplant into a smooth paste; season with salt and pepper. Stir into the veggies. Serve with the melba toast or bread slices.

4. Remark