1 medium eggplant, unpeeled, cut into 1-inch cubes
Sign Up and Save
Get six months of free digital access to The Telegraph
Kosher salt, for sprinkling
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped 2 ribs celery, chopped
2 tablespoons tomato paste
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup capers
1/4 cup chopped pitted green or black olives
1/4 cup water
Makes 6 to 8 servings.
Place the eggplant cubes in a colander and sprinkle with kosher salt. Let sit 15 minutes, then rinse well with cold water and drain.
Heat the oil in a large nonstick pan, add the eggplant, onions and celery and saute 5 to 8 minutes over medium heat until the eggplant softens. Add the tomato paste and sugar, continue to saute 3 minutes more. Add the vinegar, capers, olives and water. Simmer 2 minutes and cool. Adjust the sweet and sour flavor with more sugar and vinegar, if needed. Serve at room temperature.
Nutritional information per serving: 86 calories, 43 percent calories from fat, 4 grams total fat, .57 gram saturated fat, no cholesterol, 13 grams carbohydrates, 3 grams total fiber, 9 grams total sugars, 10 grams net carbs, 1 gram protein, 171 milligrams sodium.
If you have recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail to email@example.com.