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Sicilian Eggplant Appetizer

Submitted by cossie

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

45 min

Ingredients

3

MEDIUM EGGPLANT *

1

X OLIVE OIL *

4

SMALL CELERY STALKS
diced *

4

TABLESPOONS TOMATO SAUCE

4

TABLESPOONS WHITE VINEGAR

½

TEASPOON HONEY

4

EACH GREEN OLIVES
halved *

4

EACH BLACK OLIVES
halved *

4

TABLESPOONS CAPERS

1

TABLESPOON PINE NUTS

½

TEASPOON BLACK PEPPER

1

X SALT
to taste *

Directions

Cube eggplant, but don’t peel.

Fry in olive oil in a skillet.

In another skillet, fry the celery until it begins to brown and then add to eggplant.

Pour tomato sauce into the empty skillet and mix in the vinegar, honey, olives, capers and pine nuts.

Stir. As soon as they are blended, pour over eggplant, add salt and pepper and simmer 10 minutes.

Add water if needed.

Stir often.

Allow to cool and then serve.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 40g (1.4 oz)

Amount per Serving

Calories 26 54% of calories from fat

% Daily Value *

Total Fat 2g 2%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 239mg 10%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 3%

Sugars g

Protein 1g

Vitamin A 1% • Vitamin C 4%

Calcium 1% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb