Eggplant Italiano Photo
Eggplant Italiano
Yield: Makes 6 servings
Ingredients:
2
tablespoons olive oil, divided

2
medium onions, thinly sliced

2
stalks celery, cut into 1-inch pieces

1-1/4
pounds eggplant, cut into 1-inch cubes

1
can (about 14 ounces) diced tomatoes, drained

1/2
cup pitted ripe olives, cut crosswise in half

2
tablespoons balsamic vinegar

1
tablespoon sugar

1
tablespoon drained capers

1
teaspoon dried oregano or basil

Salt and black pepper to taste



 
Preparation:
1.
Heat wok or large skillet over medium-high heat 1 minute or until hot. Add 1 tablespoon oil to wok; heat 30 seconds. Add onions and celery; stir-fry about 2 minutes or until tender. Move onions and celery up side of wok. Reduce heat to medium.

2.
Add remaining 1 tablespoon oil to wok; heat 30 seconds. Add eggplant; stir-fry about 4 minutes or until tender. Add tomatoes; mix well. Cover; cook 10 minutes.

3.
Stir olives, vinegar, sugar, capers and oregano into eggplant mixture. Season with salt and pepper.



Nutritional Information:
Serving Size: 1/6 of total recipe
Sodium 279 mg
Protein 2 g
Fiber 4 g
Carbohydrate 17 g
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 42 %
Calories 123
Dietary Exchange:
Fat 1
Starch 1


This recipe appears in: Italian


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