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Sweet-and-sour eggplant

Sweet-and-sour eggplant



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 dhartz@sun-sentinel.com.

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