Eggplant Primavera

Eggplant Primavera

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 2.7 g
  • Cholesterol: 2.7 mg
  • Sodium: 449.6 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 3.8 g

View full nutritional breakdown of Eggplant Primavera calories by ingredient
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A wonderful vegetarian main dish for lunch or dinner. Or it can be served as a vegetable side dish with meat or pasta. Add sliced cucumbers and tomatoes for a complete meal. A wonderful vegetarian main dish for lunch or dinner. Or it can be served as a vegetable side dish with meat or pasta. Add sliced cucumbers and tomatoes for a complete meal.
Number of Servings: 4


    1 small raw eggplant
    10 medium baby
    1/2 medium onions 3 small stalk
    1/8 cup bell pepper(s)
    1 cup Fresh Choice® Spinach Greens
    1 fresh tender rosemary sprig
    1 tsp fresh oregano (couple of sprigs)
    1 fresh basil leaf
    1-2 tsp minced garlic
    2/3 cup grape tomatoes
    1 tsp olive oil
    1/2 tsp sea salt (or to taste)
    1/2 tsp fresh ground black pepper (or to taste)
    1 Tbsp fresh lemon juice (1/2 fresh lemon)
    1 Tbsp capers
    3 Tbsp Kraft Shredded Parmesan Cheese
    Cooking spray, olive oil flavor
    3-4 TBL of water (or vegetable stock)


Wash and prepare vegetables:
Slice eggplant crosswise, then into strips; slice baby carrots into strips; halve grape tomatoes; coarsely chop fresh spinach greens; slice and coarsely chop onion; dice celery; dice bell pepper; set all vegetables aside.

Remove leaves from rosemary sprig, discard stem. Chop fresh herbs, and set aside.

Spray skillet with olive oil cooking spray, and heat over low heat with 1 tsp olive oil.
Add carrots, cover and sauté for a couple of minutes. Add 2 Tbs of water (more or less). Stir in onions, celery, bell pepper and garlic; cover and sauté for about 2 to 3 minutes.
Add eggplant; cook about another 2 or 3 minutes. Stir in chopped spinach leaves, most of the minced fresh herbs (reserving a pinch or two), capers and sliced grape tomatoes. Squeeze juice of half a lemon over, and another splash of water, if needed. Heat through, just until spinach barely wilts, about 1-2 minutes.

Add 2 Tbs of shredded parmesan, toss, and sprinkle with remaining pinch of fresh herbs. Use remaining parmesan to sprinkle on top.

May be served over pasta or eaten as a side vegetable dish.

Number of Servings: 4

Recipe submitted by SparkPeople user MSHEBERT.

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Member Ratings For This Recipe

  • mmmmm eggplant great recipe - 7/9/11

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  • I love eggplant! Can be made with extra tomatoes without cheese for a more vegan taste. - 3/6/11

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  • This looks great. Am going to try it. Noticed some of the ingredients are missing from the ingredients list, though they're in the directions. Does it matter what type of eggplant you use (white, purple, etc.)? - 4/19/10

    Reply from MSHEBERT (7/19/10)
    Any kind of eggplant will be yummy in this. I'm partial to purple :) Sorry about the ingredients list. Will go back and look at it. I think this was my first shot at doing a SparkRecipe.

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  • We loved this!! I left out the capers but the flavors are wonderful together. - 3/11/10

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