Eggplant Caponata

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Eggplant Caponata
Categories: appetizers, vegetables, vegetarian
Yield: 6 servings

4 tb olive oil
1 md eggplant; cut in 1" cubes
1/2 c chopped celery
1/2 c chopped onion
1 clove garlic; minced
1 c tomato sauce; 8 ounce can
1 tb sugar
2 tb white wine vinegar
6 lg green olives; sliced
salt; to taste
black pepper; to taste
1 tb thyme; fresh
2 whole zucchini; cubed
2 tb capers
1 tb Italian Flat Leaf parsley
-(fresh); minced

Heat oil in wok. Add eggplant, celery, onion, and garlic. Stir-fry until
celery and onion are tender. Add remaining ingredients. Season to taste
with salt and pepper. cover and steam for 10 to 15 minutes, stirring
frequently. Serve hot as a vegetable accompaniment or cold as an
appetizer. As a vegetable, makes 6 servings. As an appetizer makes 8 to
10 servings.

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Per Serving (excluding unknown items): 133 Calories; 10g Fat (61.8%
calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 297mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: Vicky Shaw

Preparation Time: 0:00

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