Cubed Eggplant With Capers & Olives
If the first thought that comes to mind when you hear eggplant is Parmesan, then you've been doing a disservice to this versatile vegetable. This Italian antipasto salad can also be served as a side dish, hot or cold. Garnish with lemon slices for color and to add brightness.
Ingredients
- 3 tablespoon(s) olive oil
- 3 cup(s) to 4 cups eggplant, cut into small cubes
- 1 onion, quartered and thinly sliced
- 1 to 2 garlic clove, minced
- 1/2 cup(s) to .75 cup celery, chopped
- 1 tablespoon(s) tomato sauce
- 1 1/2 ounce(s) water, more if needed
- 3 tablespoon(s) to 4 tbsp. capers, rinsed
- 12 pitted black olives, chopped
- 6 stuffed green olives, chopped
- 2 tablespoon(s) to 3 tbsp. wine vinegar
- 3 teaspoon(s) sugar
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
- 1 lemon slices, to garnish
Instructions
- A large, nonstick skillet with a cover works best for this recipe.
- Heat 2 tbsp of olive oil over medium heat.
- Add eggplant and cook until it begins to get soft.
- Remove from pan and set aside.
- Heat remaining tbsp of olive oil and saute onion and garlic until onion is golden.
- Add celery, tomato sauce, and a few tbsp of water.
- Cover and let steam for 10-15 minutes, stirring occasionally.
- Add a little water if necessary.
- Return eggplant to pan, add capers, and olives.
- Heat the vinegar with the sugar and add to eggplant mixture.
- Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
- Ready in 45 min.
Nutrition
Calories: 778.07kcalCarbohydrates: 70.12gProtein: 5.42gFat: 56.61gSaturated Fat: 7.03gSodium: 3258.65mgFiber: 11.04gSugar: 36.84g
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