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