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:
| 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 |
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