Italian-Style Eggplant

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 105
  • Fat: 4.6g
  • Saturated fat: 0.6g
  • Protein: 2.4g
  • Carbohydrate: 16.5g
  • Cholesterol: 0mg
  • Iron: 1.1mg
  • Sodium: 485mg
  • Calories from fat: 35%
  • Fiber: 4.8g
  • Calcium: 46mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Italian-Style Eggplant Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy