Marinated Eggplant
Description
This Italian side-dish features Eggplant, chopped, Vegetable stock, Tomatoes, chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Sprinkle the chopped eggplant with salt to draw out the excess moisture, this will intensify its flavour.
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Drain in a colander for 20 minutes.
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rinse thoroughly & set aside.
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Heat stock in a very large skillet over medium heat for 1 minute.
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Add the tomatoes, tomato paste, onion, garlic & celery & continue to heat for another 5 minutes.
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Add the eggplant, red wine vinegar, pepper, fennel & capers.
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Cover & simmer for 20 minutes or until the eggplant is tender.
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Mix in the last chopped tomato.
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Cover & refrigerate for at least 1 hour.
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Serve garnished with parsley.
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"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 301.7kcal
- % Daily Value *
- Total Fat 16.1g25%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 79.4mg4%
- Total Carbohydrate 37.8g13%
- Dietary Fiber 10.1g41%
- Sugars 12.6g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
black, capers, celery, chopped, cloves, eggplant, fennel, finely, garlic, italian, low-fat, marinated, minced, onion, parsley, paste, pepper, red, seeds, side-dish
