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Courtesy of California Ripe Olives
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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+ 2 Tbsp. olive oil
+ 2 2/3 c. eggplant, 3/4" dice
+ 1 c. yellow onions, sliced into strips
+ 2/3 c. red bell peppers, 3/4" dice
+ 1/3 c. celery, 3/4" dice
+ 1 c. tomato, seeded and diced
+ 2/3 c. olives, sliced
+ 1/3 c. basil, chopped
+ 3 Tbsp. pine nuts, lightly toasted
+ 1/2 Tbsp. capers, drained
+ 1 Tbsp. red wine vinegar
+ 3/4 tsp. salt, dash of sugar
+ dash of black pepper, ground
What to do:
1. Heat 1 Tbsp. of the olive oil in a large sauté pan over medium high. Add eggplant and cook until lightly browned and tender, stirring occasionally, for about 7-8 min.
2. Remove eggplant from pan and set aside in a large mixing bowl.
3. Pour remaining oil in pan and heat over medium. Add onions, peppers and celery and cook for 5-7 min. until vegetables are cooked through.
4. Turn heat to low and stir in tomatoes, olives, basil, pine nuts, capers, vinegar, salt, sugar and pepper. Cook until heated through. Mix in eggplant and serve hot or at room temperature.
Serving suggestion: Serve with grilled leg of lamb
Chianti, Merlot, Sangiovese
Calories: 181; Calories From Fat: 64; Total Fat: 13g; Cholesterol: 0mg; Total Carbs: 13g; Fiber: 3g; Protein: 4g; Sodium: 747mg;