8 Servings
1 eggplant, diced
1/4 teaspoon salt
3 tablespoons olive oil
1
tablespoon peanut oil
3 cloves garlic, minced
2 onions, finely chopped
1
cup finely chopped celery
1/2 cup chopped green bell peppers
8 ounces tomato
sauce
3 tablespoons rinsed capers
1/4 teaspoon freshly ground black pepper
8
lettuce leaves
4 tablespoons red wine vinegar
Peel eggplant and cut into slices 1/2 inch thick. Cut slices into cubes measuring
1/2 inch.
In a large heavy skillet, heat the oil and sauté eggplant until soft.
Remove eggplant and set aside.
Add peanut oil to the pan and add garlic, onion,
celery and bell pepper. Sauté until tender. Add tomato sauce, and reduce heat. Simmer
8 to 10 minutes. Add eggplant, capers, vinegar and pepper. Simmer 8 to 10 minutes,
stirring often to keep from sticking..
Chill and serve on salad greens or with
slices of Italian bread.
Amount Per Serving
Calories 129 Calories from Fat 70
Percent Total Calories
From:
Fat 54% Protein 6% Carb. 36%
Nutrient Amount per Serving Value
Total Fat 8 g 12%
Saturated Fat 1 g 6%
Cholesterol 0 mg 0%
Sodium 309 mg 13%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 2 g
Vitamin A 9% Vitamin C 26% Calcium 0% Iron 5%
