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Add a photoПорций: 6
Ингредиенты
- 2 Tbsp. Extra virgin olive oil
- 1 med Onion halved, sliced thin
- 2 x Celery ribs thinly sliced
- 1 1/2 lb Eggplant (preferably Japanese or possibly Chinese) unpeeled, and cut into 1" cubes Salt Freshly grnd pepper
- 1 can Tomato sauce - (8 ounce)
- 1 can Diced tomatoes - (14 1/2 ounce) liquid removed
- 1 Tbsp. Red-wine vinegar (to 2 tbspns)
- 1 tsp Granulated sugar (to 2 tspns)
- 1/3 c. Pitted green olives - (to 1/2 c.) halved
- 2 Tbsp. Capers rinsed
Инструкции
- Heat oil in large heavy skillet or possibly saute/fry pan. Add in onion and celery; saute/fry over medium heat 5 min. Add in eggplant, and salt and pepper to taste; saute/fry over medium-high heat, stirring, 2 min.
- Add in tomato sauce and tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat 10 min. Add in vinegar, 1 tsp. sugar, olives and capers. Cover; simmer over low heat, stirring often, 10 min or possibly till eggplant is tender. Taste; adjust seasoning, adding remaining 1 tsp. sugar if you like. Serve cool or possibly at room temperature.
- Yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 53 | 49% |
| Total Fat 6.05g | 8% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 659mg | 27% |
| Potassium 584mg | 17% |
| Total Carbs 13.65g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 7.83g | 5% |
| Protein 2.59g | 4% |
