tablespoons olive oil
large eggplant, cut into 1/2-inch pieces (6 cups)
large onion, chopped (1 cup)
stalks celery, chopped (1 cup)
cup red wine vinegar
large tomatoes, seeded and chopped (2 cups), or 1 14-1/2-ounce can diced tomatoes, drained
cup chopped pitted green olives
cup capers, drained (3-1/2-ounce jar)
cup tomato sauce
- In large skillet heat 2 tablespoons of the olive oil over medium heat. Add eggplant; cook and stir 5 to 6 minutes or until starting to brown. Remove from skillet. Add remaining olive oil to skillet; cook onion and celery in hot oil about 5 minutes or just until tender.
- Meanwhile, in small saucepan combine vinegar, sugar, salt, and pepper. Cook and stir over medium-low heat until sugar dissolves. Add eggplant, tomatoes, olives, capers, tomato sauce, and pine nuts. Pour vinegar mixture over vegetables. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and sauce is thickened. Serve as an antipasto with Italian bread or chilled as a side dish with meat and poultry. Makes 10 to 12 servings.
From the Test Kitchen
If using canned tomatoes, omit salt.
2 vegetable, 1-1/2 fat.
- Per serving:
- 110 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 0 mg chol.,
- 340 mg sodium,
- 12 g carb.,
- 2 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet