Eggplant Italian Side dish Vegetables Low Fat
Last updated 10/4/2011 8:02:30 PM. Recipe ID 26475. Report a problem with this recipe.
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Title: Marinated eggplant
Categories: Salads, Italian, Side dish, Vegetables, Low-fat
Yield: 4 Servings
2 lb Eggplant, chopped
1/4 c Vegetable stock
2 ea Tomatoes, chopped
2 tb Tomato paste
1 ea Onion, chopped
2 ea Garlic cloves, minced
1/2 c Celery, finely chopped
2 tb Red wine vinegar
1/4 ts Black pepper
1/4 ts Fennel seeds
1 tb Capers, chopped finely
1 ea Tomato, chopped
2 tb Parsley, chopped
Sprinkle the chopped eggplant with salt to draw out the excess
moisture, this will intensify its flavour. Drain in a colander for
20 minutes. rinse thoroughly & set aside.
Heat stock in a very large skillet over medium heat for 1 minute. Add
the tomatoes, tomato paste, onion, garlic & celery & continue to heat
for another 5 minutes.
Add the eggplant, red wine vinegar, pepper, fennel & capers. Cover &
simmer for 20 minutes or until the eggplant is tender. Mix in the
last chopped tomato. Cover & refrigerate for at least 1 hour. Serve
garnished with parsley.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
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