Prep time:
15 minutes
Cooking time:
20 minutes
Serves6 Energy (kCal)71.6
Protein2.91g Carbohydrates8.6g
Total Sugars8.5g Fat1.33g
Sat Fat0.131g Fibre6.0g
Phase: Intensive,Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,


  • 3 eggplants, sliced into rounds
  • 1 teaspoon olive oil
  • 2 red Spanish onions, diced
  • 2 clove garlic, crushed
  • 800 gram diced tomatoes
  • 1⁄4 cup roughly chopped mint
  • 1⁄4 cup roughly torn basil
  • 1⁄4 cup parsley
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon capers, chopped


  • Preheat grill plate or barbeque grill to high.
  • Lightly spray eggplant slices with oil and season lightly.
  • Grill for 2 minutes each side, or until browned.
  • Transfer to a large mixing bowl and set aside.
  • Spray a large saucepan over high heat.
  • Add onions and garlic, cooking for 5 minutes or until onions begin to soften.
  • Add tomatoes and cook for a further 2 minutes.
  • Season to taste.
  • Pour tomato mixture over eggplants and add herbs, balsamic vinegar and capers.
  • Carefully toss.
  • Serve warm or cold.

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