Sauteed Salad
Description
This Mediterranean salad features LARGE EGGPLANTS, SALT, OLIVE OIL, CLOVES GARLIC, CRUSHED. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Perfect for lunch, picnics, or as a light side dish. 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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SALT AND PEPPER TO TASTE Wash and cube unpeeled eggplant.
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Salt and let stand 1 hour.
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Squeeze dry.
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Saute in oil until soft.
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Remove.
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Saute onions and garlic in same oil.
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Add tomatoes, olives, and celery.
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Cook until tenderâÂÂâÂÂ15 minutes.
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Add eggplant, capers, and pine nuts.
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In another pan heat vinegar and sugar.
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When dissolved, pour over eggplant.
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Season to taste and cook an additional 20 minutes.
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Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 3165.4kcal
- % Daily Value *
- Total Fat 346.0g533%
- Saturated Fat 48.3g242%
- Cholesterol 0.0mg0%
- Sodium 4910.6mg205%
- Total Carbohydrate 26.5g9%
- Dietary Fiber 9.8g40%
- Sugars 15.9g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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