Italian-Style Eggplant



4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 25 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 105
Fat 4.6 g
Satfat 0.6 g
Protein 2.4 g
Carbohydrate 16.5 g
Cholesterol 0 mg
Iron 1.1 mg
Sodium 485 mg
Caloriesfromfat 35 %
Fiber 4.8 g
Calcium 46 mg


1 tablespoon olive oil
5 cups cubed peeled eggplant (about 1 large)
1/2 cup chopped onion
3 garlic cloves, minced
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1/4 cup coarsely chopped pitted kalamata olives
2 tablespoons balsamic vinegar
1 tablespoon capers, drained
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil


Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and garlic; cook 5 minutes, stirring constantly. Add tomatoes and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 5 minutes.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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