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Italian-Style Eggplant

Prep time 8 mins
Cook time 25 mins
Stand time 5 mins
Yield 4 servings (serving size: 3/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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