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Post by jinxx47 on Sept 8, 2007 9:39:15 GMT -5
Eggplant Caponata 1 eggplant, cut into 1" cubes 1/2 tsp. salt 1 tsp. extra virgin olive oil 1 cup chopped, fresh tomatoes 1 sweet red pepper, chopped 1 green pepper, chopped 1 Vidalia onion, chopped 3 cloves garlic, minced 15 imported black olives, pitted and chopped 1/4 cup capers, drained 1/4 cup chopped, fresh parsley 2 T. chopped, fresh marjoram 1 T. red wine vinegar Place the eggplant in a colander, sprinkle with the salt. Set aside for 20 minutes, then rinse and pat dry with paper towels. In a large, no-stick skillet over medium-high heat, warm the olive oil. Add the eggplant and saute' for 2 minutes. Add the tomatoes, green peppers, red peppers, onions and garlic. Reduce the heat and simmer for ten minutes, stirring occasionally. Stir in olives, capers, parsley, marjoram and vinegar. Transfer to a large bowl. Cover and let chill for at least two hours before serving, or refrigerate overnight. Makes 4 servings Per serving: 115 calories 4.4 g.fat (34% of calories) 3.5 g.protein 20.4 g.carbohydrates 3.1 g.dietary fiber 0 mg. cholest
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