Grilled Eggplant Caponata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 2 lb. Eggplant2 Cups Celery, diced1 Cup Onions, diced1 Cup Tomatoes, (peeled and seeded optional), diced6 Jumbo Black Olives, diced3 Tbs Capers, rinsed1 Tbs Olive Oil2 tsp. sugar (or sweetener)1/4 Cup Red Wine VInegar
Cut 3 slits lengthwise in the Egglpant (so it doesn't explode). Place on a hot grill, cook until soft-about 20-25 minutes. Turn every 5 minutes for even cooking. When done, scrape the eggplant from the skin and dice. Drain extra juice if needed.
Sautee on medium heat Celery and Onions for 5 minutes until soft. Add Tomatoes, cook for 3 minutes. Add Olives, Capers and Eggplant. Mix sugar, vinegar and olive oil together, add to the vegetables. Chill.
Makes about 12 1/3 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user BLUEBIRDER.
Sautee on medium heat Celery and Onions for 5 minutes until soft. Add Tomatoes, cook for 3 minutes. Add Olives, Capers and Eggplant. Mix sugar, vinegar and olive oil together, add to the vegetables. Chill.
Makes about 12 1/3 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user BLUEBIRDER.
Nutritional Info Amount Per Serving
- Calories: 43.5
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 121.9 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.3 g
- Protein: 1.1 g
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