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Italian-Style Eggplant

Italian-Style Eggplant

Oxmoor House JANUARY 2004

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

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

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.

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
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Italian-Style Eggplant Recipe

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