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    You are in: Home / Recipes / Eggplant With Capers and Olives Recipe
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    Eggplant With Capers and Olives

    1/1 Photo of Eggplant With Capers and Olives

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Engrossed's Note:

    From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.

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    Units: US | Metric


    1. 1
      A large, nonstick skillet with a cover works best for this recipe.
    2. 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. 3
      Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
    4. 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. 5
      Return eggplant to pan, add capers, and olives.
    6. 6
      Heat the vinegar with the sugar and add to eggplant mixture.
    7. 7
      Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
    8. 8
      Serve hot or or cold, with slices of lemon.

    Ratings & Reviews:

    • on May 12, 2008


      One of the most flavorful eggplant dishes I've tried - very Mediterranean! I used calamata olives in place of the black olives to add to that taste. I also used pre-sliced green olives since I had an open jar in the fridge. I used 3T wine vinegar and 1T splenda; however, I felt that the sweetness of the splenda and wine vinegar was overpowering, next time I would use half of those two ingredients. I didn't add additional salt since olives and capers are already pretty salty. My family of 3 ate the entire thing tonight for dinner as a main course. Made for 1-2-3 Hit Wonders tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2008


      well for myself it just cannot get any better than this, all the ingredients I love! a few amount adjustments were needed, also I used chicken broth in place of water, I increased the olive oil and added in some crushed chili flakes, the full amout of capers was used and freshly ground black pepper is a must, since my DH is not a lover of capers I was delighted to enjoy this all myself! thank you for sharing Engrossed!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggplant With Capers and Olives

    Serving Size: 1 (116 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 111.2
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 226.7 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 3.9 g
    Sugars 5.3 g
    Protein 1.3 g

    The following items or measurements are not included:

    stuffed green olives

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