Guest guest Posted March 23, 2001 Report Share Posted March 23, 2001 * Exported from MasterCook * Eggplant Italiano Recipe By :Best Recipes All New Slow Cooker, Vol 2, 2/99 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds eggplant -- cut into 1-inch cubes 2 medium onions -- thinly sliced 2 ribs celery -- cut into 1-inch pieces 1 tablespoon olive oil -- divided 1 16 ounce can diced tomatoes -- undrained 3 tablespoons tomato sauce 1/2 cup pitted ripe olives -- cut in half 2 tablespoons balsamic vinegar 1 tablespoon sugar 1 tablespoon capers -- drained 1 teaspoon dried oregano or basil salt & pepper to taste fresh basil leaves and leaf lettuce for garnish Combine eggplant, onions, celery, oil, tomatoes and tomato sauce in slow cooker. Cover and cook on LOW 3 1/2 to 4 hours or until eggplant is tender. Stir in olives, vinegar, sugar, capers and oregano. Season with salt and pepper. Cover and cook 45 minutes to 1 hour or until heated through. Garnish, if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 4g Fat (33.3% calories from fat); 2g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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