Makes 6 servings
|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 drained capers|
|1||teaspoon dried oregano or basil|
|Salt and black pepper to taste|
- 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.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||42 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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