VEGETABLE SIDE DISH: CAPONATA (EGGPLANT)(click here to print)

CAPONATA (EGGPLANT)





1 medium eggplant, diced
1/4 tsp. salt
3 tbs. olive oil
1 tbs. peanut oil
3 cloves garlic, minced
2 medium onions finely chopped
1 cup finely chopped celery
1/2 cup finely chopped green pepper
1 (8 ounce) can tomato sauce
3 tbs. capers, rinsed
4 tbs. red wine vinegar
black pepper to taste
parmesan cheese, grated (optional)
8 lettuce leaves.

Note:  If you want to add a little sweetness, mix in 2 packets of Splenda before serving


Place eggplant in a colander and sprinkle with salt. Let it rest for 1 hour. Rinse well. Saute eggplant in olive oil in a skillet over medium heat until soft Remove from heat. Drain on paper towels. Pour peanut oil in the skillet and add garlic onions, celery and green pepper. Saute until tender. Add tomato sauce and reduce heat. Simmer 10 minutes. Add eggplant capers, vinegar and black pepper. Simmer 10 minutes, stirring often. Cover and refrigerate overnight. Serve on lettuce leaves. Top with grated parmesan cheese if you like. 8 servings; 9 carbs
American Heart Association cookbook