Eggplant Italiano

Eggplant Italiano

Eggplant Italiano


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 sugar
1 tablespoon drained capers
1 teaspoon dried oregano or basil
Salt and black pepper to taste


  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
Calories 123
Calories from Fat 42 %
Total Fat 6 g
Saturated Fat 1 g
Carbohydrate 17 g
Fiber 4 g
Protein 2 g
Sodium 279 mg

Dietary Exchange

Starch 1
Fat 1

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