Coat eggplant with Olive Oil. Bake @ 400 degrees for 45 minutes. Remove from oven. Peel off skin. Chop coarsely. Put in food processor. Add red bell pepper & olives to food processor. Chop coarsely.
Add saute'd onions, garlic, red pepper flakes, pine nuts, tomato paste, lemon juice, red wine vinegar, capers, salt & pepper to mixture. Stir.
Serve on toasted pita bread. Garnish with parsley.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 19 (33%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 217.7mg||8 %|
|Potassium 371.5mg||10 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 4.9g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 57
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