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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
