Eggplant and Tomato with Olives Caponata
Ingredients
- 4 1/2 lb peeled and sliced eggplant
- 4 tbsp olive oil
- 3 oz chopped onion
- 3 1/2 oz diced blanched celery
- 30 stoned olives
- 3 1/2 oz diced tomato flesh
- sugar
- 1 oz capers
- 4 tbsp vinegar
- chopped parsley
Instructions
- Golden fry 4 1/2 lb peeled and sliced eggplant in 4 tbsp olive oil and retain.
- Sauté 3 oz chopped onion in the oil, add 3 1/2 oz diced blanched celery, 30 stoned olives and 3 1/2 oz diced tomato flesh and cook for a few moments.
- Add a little sugar, 1 oz capers and 4 tbsp vinegar, mix in the fried eggplant and allow to stew for 10 minutes.
- Serve in a vegetable dish, sprinkled with chopped parsley.
Calories: 316 kcal
Carbohydrates: 35 g
Protein: 6 g
Fat: 20g
Saturated Fat: 3 g
Sodium: 696 mg
Potassium: 1339 mg
Fiber: 18 g
Sugar: 20 g
Vitamin A: 563 IU
Vitamin C: 17 mg
Calcium: 83 mg
Iron: 2 mg