Eggplant Appetizer |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 C plus 2 T olive oil or salad oil | 1 large eggplant (1-1/2 lbs), cut into 1/2" cubes | 1-1/2 C sliced onions |
| 1 C diced celery | 2 (8 oz) cans tomato sauce | 2 T sugar |
| 1 tsp capers, drained | 1/2 tsp salt | dash black pepper |
| 2 T wine vinegar | 12 pitted olives (optional) | crackers |
| 1 | Heat 1/2 C oil in large skillet. Add eggplant and saute 5-10 minutes. Remove eggplant and set aside. Add remaining 2 T oil to skillet and heat. Add onions and celery and saute until tender, about 5 minutes. Return eggplant to skillet. Stir in tomato sauce, sugar, capers, salt, pepper and vinegar. Bring to boil. Reduce heat and simmer, covered, 10 minutes, adding olives last few minutes. |