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Nutrition info - Recipes

Cubed Eggplant With Capers & Olives

If the first thought that comes to mind when you hear eggplant is Parmesan, then you've been doing a disservice to this versatile vegetable. This Italian antipasto salad can also be served as a side dish, hot or cold. Garnish with lemon slices for color and to add brightness.


Cubed Eggplant With Capers & Olives

Ingredients

For 6 people

  • 3 tablespoon(s) olive oil
  • 3 cup(s) to 4 cups eggplant, cut into small cubes
  • 1 onion, quartered and thinly sliced
  • 1 to 2 garlic clove, minced
  • 1/2 cup(s) to .75 cup celery, chopped
  • 1 tablespoon(s) tomato sauce
  • 1 1/2 ounce(s) water, more if needed
  • 3 tablespoon(s) to 4 tbsp. capers, rinsed
  • 12 pitted black olives, chopped
  • 6 stuffed green olives, chopped
  • 2 tablespoon(s) to 3 tbsp. wine vinegar
  • 3 teaspoon(s) sugar
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste
  • 1 lemon slices, to garnish

Directions

  1. A large, nonstick skillet with a cover works best for this recipe.
  2. Heat 2 tbsp. of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
  3. Heat remaining tbsp. of olive oil and sauté onion and garlic until onion is golden.
  4. Add celery, tomato sauce, and a few tbsp. of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
  5. Return eggplant to pan, add capers, and olives.
  6. Heat the vinegar with the sugar and add to eggplant mixture.
  7. Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.


Ready in 45 min

Nutrition facts

  • Kcal: 129.68 kcal
  • Fibers (g): 1.84g
  • Sodium (mg): 543.11mg
  • Carbs: 11.69g
  • Fat: 9.44g
  • Saturated fat (g): 1.17g
  • Proteins: 0.9g