Per serving: 240 calories (170 from fat), 19g total fat, 6g saturated
fat, 25mg cholesterol, 230mg sodium, 14g carbohydrates (6g dietary
fiber, 4g sugar), 7g protein.



1 eggplant

1 poblano or colored capsicum

3 cloves garlic

3 tablespoons extra-virgin olive oil, divided

1 large tomato

1/4 cup marinated olives

2 sprigs fresh oregano, chopped

3 fresh basil, chopped

4 ounces fresh or smoked mozzarella, diced

Salt and pepper, to taste




  1. Slice eggplant into one-half inch thick rounds, brush each with olive oil on both sides, and sprinkle with salt.

  2. Heat a grill to medium heat.

  3. Grill whole pepper on all sides.

  4. Grill eggplant slices on both sides, until tender and slightly charred, about 5 minutes per side.

  5. Oil the garlic cloves and wrap them in foil before roasting them on the grill until soft and aromatic, about 15 minutes.

  6. Allow pepper, eggplant, and garlic to cool.

  7. Dice the eggplant, seed and dice the pepper, and slice the tomato into wedges.

  8. Gently toss the vegetables with olives, oregano, basil, mozzarella, salt and pepper. Taste and adjust seasoning.


Macro Organics

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