Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 8 Minutes

Cooking Time: 390 Minutes

Ready In: 398 Minutes


  • 1/4 teaspoon black pepper
  • 1.5 teaspoon capers, drained, rinsed and chopped
  • 1.5 pounds of eggplant, cut into 1/4" thick slice
  • 1 bunch of fresh Parsley, chopped (about 1 tablespoon chopped)
  • 1 large garlic clove or 2 small, finely minced
  • 1/2 jalapeño pepper, seeded and chopped
  • 1 teaspoon of Kosher Salt, divided
  • 3/4 cup olive oil, divided
  • 1 large roasted red bell pepper, diced (about 2 ounces from jar)


  1. Place the eggplant slices on a paper towel
  2. Sprinkle 1/2 teaspoon of salt over both sides of eggplant and let sit for 30 minutes.(Eggplant will sweat) pat dry with towel.Using 1/4 cup of olive oil brush eggplant.Heat a non stick skillet over medium-high heat and add eggplant slices in batches
  3. Cook until golden brown on both sides.Place Eggplant slices in single layer in a casserole dish slightly overlapping and season again with remaining 1/2 teaspoon of salt and pepper.Combine Chile, pepper, Garlic, Capers, Parsley and 1/2 cup of olive oil in a bowl.Pour Chile mix over eggplant slices, cover and let marinate in refrigerator for at least 6 hours.

Leave a Comment