Eggplant Recipes 1

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Here are four easy eggplant recipes from the current issue of Vegetarian

Journal.

 

 

* Exported from MasterCook *

 

Eggplant Caponata

 

Recipe By :Jacqueline Dunnington

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers Sauces And Marinades

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant -- unpeeled and cubed

3 tablespoons olive oil

1 cup onion -- slivered

1 cup finely chopped celery

3 cloves garlic -- minced

1 cup green peppers -- seeded and slivered

1 1/2 cups tomatoes -- fresh or canned, peeled and diced

2 teaspoons dried basil

Salt and freshly cracked pepper -- to taste

1/2 cup black olives -- sliced or chopped

3 tablespoons capers

 

Saute eggplant in oil with onion, celery, and garlic. Add pepper, tomatoes, and

seasonings. Simmer for about 15 minutes, stirring often. Chill well. Add

olives and capers and serve as a first course or appetizer. Also makes a great

stuffing for pita bread pockets.

 

To serve hot as an entree, add about 2/3 cup more crushed tomatoes. Stir often

while heating. Pour over cooked whole wheat pasta.

 

Serves 4-6.

 

Source:

" Vegetarian Journal, May/June 2000 "

 

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Per serving: 189 Calories (kcal); 13g Total Fat; (55% calories from fat); 3g

Protein; 19g Carbohydrate; 0mg Cholesterol; 244mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : This recipe doubles as a gourmet appetizer or a hot pasta sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0