Eggplant with Roasted Bell Pepper Relish

  • Serves: 4; 3 slices eggplant and 2 tablespoons relish per serving
  • Cooking Time: 26 - 28 minutes


Roasted red bell pepper relish adds a burst of color atop thick slices of lightly browned eggplant.  


Cooking spray
2 teaspoons olive oil and 1 teaspoon olive oil, divided use
1 1 1/2-pound eggplant, cut into 12 1/2-inch slices
1/8 teaspoon salt
1/2 cup roasted red bell pepper, drained if bottled, chopped
1 tablespoon snipped fresh parsley or 1/4 teaspoon dried oregano, thyme, or basil, crumbled   
1/2 teaspoon red wine vinegar
1 small garlic clove, minced
Pinch of pepper

Cooking Instructions

Preheat the oven to 425°F. Lightly spray a large baking pan with cooking spray. Set aside.

Using 2 teaspoons oil, brush both sides of the eggplant slices. Sprinkle the tops with the salt. Arrange the slices in a single layer in the baking pan.

Roast for 18 to 20 minutes, or until the eggplant is lightly browned on the bottom. Turn over. Roast for 8 minutes, or until browned on the bottom. Transfer the eggplant to plates.

Meanwhile, in a small bowl, stir together the bell pepper, parsley, vinegar, garlic, pepper, and remaining 1 teaspoon oil. Spoon over the eggplant. 

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
3.5 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
2.5 g
0 mg
92 mg
11 g
6 g
4 g
2 g

Dietary Exchanges

2 vegetable, 1 fat

This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at