Eggplant With Capers And Olives Recipe

Name: Eggplant With Capers And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large eggplant, cut into small cubes; 1 onion, quartered and thinly sliced; 1 -2 garlic clove, minced; 1/2 - 3/4 cup celery, chopped; 1 tablespoon tomato sauce; 3 tablespoons water, more if needed; 3 -4 tablespoons capers, rinsed; 12 pitted black olives, chopped; 6 stuffed green olives, chopped; 2 -3 tablespoons wine vinegar; 1 tablespoon sugar; salt and pepper, to taste; lemon slice, to garnish

Servings: persons

3 tablespoons olive oil
1 large eggplant, cut into small cubes
1 onion, quartered and thinly sliced
1 -2 garlic clove, minced
1/2 - 3/4 cup celery, chopped
1 tablespoon tomato sauce
3 tablespoons water, more if needed
3 -4 tablespoons capers, rinsed
12 pitted black olives, chopped
6 stuffed green olives, chopped
2 -3 tablespoons wine vinegar
1 tablespoon sugar
salt and pepper, to taste
lemon slice, to garnish

1
A large, nonstick skillet with a cover works best for this recipe.
2
Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
3
Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
4
Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
5
Return eggplant to pan, add capers, and olives.
6
Heat the vinegar with the sugar and add to eggplant mixture.
7
Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
8
Serve hot or or cold, with slices of lemon.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large eggplant, cut into small cubes, 1 onion, quartered and thinly sliced, 1 -2 garlic clove, minced, and more.

Yes, Eggplant With Capers And Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant With Capers And Olives

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