Celery plays an important role in this version of the Italian eggplant dish, which can be served as an appetizer dip, or spooned onto bread for a sandwich.
- 2 Tbs. olive oil
- 3 celery stalks, cut into 1/4-inch dice (11/2 cups)
- 2 plum tomatoes, finely diced (1 cup)
- 1/4 cup finely diced onion
- 1 large eggplant (11/2 lb.), peeled and cut into 1/2-inch dice (8 cups)
- 1/4 cup pitted Kalamata olives, coarsely chopped
- 1/4 cup golden raisins
- 2 Tbs. capers, drained
- 2 Tbs. red wine vinegar
- 1 Tbs. tomato paste
- 1 tsp. sugar
- 2 Tbs. chopped fresh parsley
- Toast points or crackers for dipping, optional
1. Heat oil in large skillet over medium heat. Add celery, tomatoes, and onion; cook 3 minutes. Add eggplant, and season with salt and pepper, if desired. Cook 5 minutes. Stir in olives, raisins, capers, vinegar, tomato paste, sugar, and 11/4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes, stirring occasionally. (If vegetables look dry, add 1 to 2 Tbs. water.) Season with salt and pepper, if desired. Cool. Stir in parsley.
2. Serve at room temperature as part of antipasto platter, or spooned on toast or crackers, if using.
- Calories: 130
- Carbohydrate Content: 19 g
- Fat Content: 6 g
- Fiber Content: 4 g
- Protein Content: 2 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 213 mg
- Sugar Content: 10 g