Caponata

Eggplant, celery, onions, and tomatoes are sauteed, then marinated in a sweet and sour
sauce that gives this Sicilian dish the flavor and consistency of relish or chutney. It
makes a great appetizer, spread or accompaniment to grilled meats–invent your own
uses for it!

Makes 4 servings

1 tablespoon + 1 teaspoon olive oil
8 medium celery stalks, chopped
2 medium onions, chopped
1 garlic clove, minced
1 large eggplant, trimmed and coarsely chopped (do not peel)
4 large or 8 small plum tomatoes, peeled, seeded and chopped
1 cup low-sodium tomato juice
20 imported small black olives, pitted and chopped
2 tablespoons rinsed drained capers
3 tablespoons red wine vinegar
Sugar substitute to equal 2 tablespoons sugar
1/4 teaspoon salt
Freshly ground black pepper, to taste

Place a large nonstick skillet over medium heat 30 seconds; heat the oil 30
seconds more. Add the celery, onions and garlic and cook, stirring frequently,
about 3 minutes, until the onion is softened.
Add the eggplant, tomatoes, juice, 1 cup of hot water, the olives and capers; cover
and cook, stirring frequently and adding 1/2 cup water at a time as needed, 20-30
minutes, until the vegetables are tender and the sauce is thickened. Stir in the
vinegar, sugar substitute, salt and pepper; reduce the heat to low and cook,
stirring frequently, 5 minutes. Serve at room temperature, or store in the
refrigerator for up to 5 days.

SERVING ( 3/4 CUP) PROVIDES: 1 1/2 Fats, 5 Vegetables.

PER SERVING: 153 Calories, 7 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 440
mg Sodium, 23 g Total Carbohydrate, 5 g Dietary Fiber, 4 g Protein, 117 mg Calcium

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