Ingredients

Start to finish: 30 minutes
Servings: 6

1 large eggplant (about 1 pound), ends trimmed, cut into 1-inch cubes
1/4 cup rice vinegar
2 tablespoons sesame oil
4 teaspoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon sugar
1 large red bell pepper, cored and diced
1 small red onion, diced
1 jalapeno pepper, seeded and finely chopped
Salt and ground black pepper, to taste

Directions

Heat the oven to 400 F. Coat a baking sheet with cooking spray.

Arrange the eggplant cubes on the prepared baking sheet and roast, stirring occasionally, for 20 minutes, or until lightly browned and completely tender. Cool slightly.

Meanwhile, in a large bowl, combine the vinegar, sesame oil, soy sauce, ginger and sugar. Stir to dissolve the sugar. Add the red pepper, onion, jalapeno and roasted eggplant. Toss to combine and season with salt and pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 78 calories; 42 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 3 g fiber; 539 mg sodium.