TLC Cooking "Eggplant Italiano"

Eggplant Italiano

Eggplant Italiano

YIELD Makes 6 servings
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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:

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

This recipe appears in: Italian

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1
Starch	1

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