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3
tablespoons olive oil
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1
large eggplant, cut into 1/2-inch pieces (6 cups)
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1
large onion, chopped (1 cup)
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2
stalks celery, chopped (1 cup)
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1/4
cup red wine vinegar
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2
tablespoons sugar
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1/2
teaspoon salt*
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1/2
teaspoon pepper
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2
large tomatoes, seeded and chopped (2 cups), or 1 14-1/2-ounce can diced tomatoes, drained
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1/3
cup chopped pitted green olives
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1/4
cup capers, drained (3-1/2-ounce jar)
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1/4
cup tomato sauce
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1/4
cup pine nuts, toasted
1. 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.
2. 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.
- Note *Note:If using canned tomatoes, omit salt.
- Note Dietary exchanges:2 vegetable, 1-1/2 fat.
- Servings Per Recipe 10,
- Calories 110,
- Protein (gm) 2,
- Carbohydrate (gm) 12,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 340,
- Percent Daily Values are based on a 2,000 calorie diet
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