Eggplant Italiano
Source of Recipe
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Recipe Introduction
Makes 6 servings
List of Ingredients
1-1/4 pounds eggplant, cut into 1-inch cubes
2 medium onions, thinly sliced
2 ribs celery, cut into 1-inch cubes
1/2 cup pitted ripe olives, cut crosswise in half
2 tablespoons olive oil, divided
1 can (16 ounces) diced tomatoes, drained
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 teaspoon dried oregano or basil leaves, crushed
1 tablespoon capers, drained
Salt and black pepper to taste
Fresh basil leaves, leaf lettuce and red jalapeño pepper* for garnish
*Jalapeño peppers can sting and irritate the skin; wear rubber gloves
when handling peppers and do not touch eyes. Wash hands after handling.Recipe
1. Heat wok or large skillet over medium-high heat 1 minute or until
hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add onions
and celery; stir-fry about 2 minutes or until tender. Move onions and
celery up side of wok. Reduce heat to medium.
2. Add remaining 1 tablespoon oil to bottom of wok and heat 30 seconds.
Add eggplant; stir-fry about 4 minutes or until tender. Add tomatoes;
mix well. Cover and cook 10 minutes.
3. Stir olives, vinegar, sugar, capers and oregano into eggplant
mixture. Season with salt and black pepper. Transfer to serving dish.
Garnish, if desired.
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