Authentic Eggplant Italiano Recipe | Italian Comfort Food

INGREDIENTS

2 tablespoons olive oil, divided 2 medium onions, thinly sliced 2 stalks celery, cut into 1-inch pieces 1‑1/4 pounds eggplant, cut into 1-inch cubes 1 can (about 14 ounces) diced tomatoes, drained 1/2 cup pitted ripe olives, cut crosswise in half 2 tablespoons balsamic vinegar 1 tablespoon sugar 1 tablespoon drained capers 1 teaspoon dried oregano or basil Salt and black pepper to taste

PREPARATION:

1. Heat wok or large skillet over medium-high heat 1 minute or until hot. Add 1 tablespoon oil to wok; heat 30 seconds. Add onions and celery; stir-fry about 2 minutes or until tender. Move onions and celery up side of wok. Reduce heat to medium.
2. Add remaining 1 tablespoon oil to wok; heat 30 seconds. Add eggplant; stir-fry about 4 minutes or until tender. Add tomatoes; mix well. Cover; cook 10 minutes.
3. Stir olives, vinegar, sugar, capers and oregano into eggplant mixture. Season with salt and pepper.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Sodium 279 mg Protein 2 g Fiber 4 g Carbohydrate 17 g Saturated Fat 1 g Total Fat 6 g Calories from Fat 42 % Calories 123 DIETARY EXCHANGE: Fat 1 Starch 1