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Eggplant Italiano PDF Print E-mail
(2 votes, average 5.00 out of 5)
Monday, 31 October 2011 00:00

Printable Recipe

2 tablespoons olive oil, divided
1 large onion, thinly sliced
2 ribs celery, sliced into ½" pieces
1 eggplant (approx 1½ lbs), cut into 1" cubes
1 (16 oz) can diced tomatoes
1 tablespoon honey
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
½ teaspoon salt
¼ pepper

     Heat 1 tablespoon of the olive oil over medium-high heat in a large (12") skillet or wok.  Add onion and celery.  Stir-fry for 2 minutes.   Add remaining 1 tablespoon olive oil and eggplant and stir-fry for an additional 4 minutes.  Add tomatoes and stir to combine.  Cover and cook over medium heat for 10 minutes.  Remove from heat and stir in remaining ingredients. 

Serves 6.
 
Based on a recipe from America's Favorite Name Brand One Dish Meals cookbook.


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