Ingredients
- 1 eggplant (about 450g), cut into 1.5cm cubes
- 1 red onion, cut into 1.5cm cubes
- 1 red capsicum, deseeded and cut into 1.5cm cubes
- 3 stalks celery, chopped
- Sea salt & freshly ground black pepper
- Olive oil spray
- 100g stuffed green olives, chopped
- 1 tablespoon capers, chopped
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 4 pork cutlets
- 2 bunches rocket, trimmed and torn
Method
- Step 1Preheat oven to 200°C. To make the caponata, toss together eggplant, onion, capsicum and celery. Season and spray lightly with olive oil. Roast in a pan for 40 minutes or until slightly charred.
- Step 2Add olives, capers, vinegar and sugar to vegetables. Toss to combine, cover and cool.
- Step 3Meanwhile, season pork cutlets and spray lightly with olive oil. Heat a chargrill pan over a moderately high heat and cook cutlets for 4 minutes each side or until done to your liking. Divide rocket between serving plates, top with caponata and a cutlet.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1083 kj
Energy
8g
Fat Total
1g
Saturated Fat
5g
Fibre
34g
Protein
76mg
Cholesterol
526.27mg
Sodium
10g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Michelle Noerianto
- Image credit: Louise Lister
- Publication: Fresh Living
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