eggplant, tomato and caper salad
Source of Recipe
weightwatchers.ca
Recipe Introduction
Warm, at room temperature or chilled, add this delicious vegetable salad to your Easter or Passover meal and you'll marvel at everyone's delight
List of Ingredients
1 pound eggplant(s), unpeeled, diced
2 tsp table salt
1 medium onion(s), diced
2 medium garlic clove(s), minced
1 Tbsp sugar
2 medium tomato(es), very ripe, seeded and diced
3 Tbsp vinegar, sherry-flavored
3 Tbsp capers, chopped if large
2 Tbsp parsley, fresh, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Recipe
Place eggplant in a colander and sprinkle with 2 teaspoons of salt. Toss and set aside for 10 minutes; rinse and drain.
Spray a large nonstick skillet with olive oil cooking spray. Add onion and cook slowly over low-medium heat until tender, about 5 minutes. Add garlic, sugar, eggplant and tomatoes; cook over medium-high heat, stirring occasionally, until eggplant is very soft, about 15 minutes. Cool to room temperature. Stir in vinegar, capers and parsley; season to taste and serve. Yields about 3/4 cup per serving.
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