|Cooking spray||3 sprays|
|Yellow onions, halved and thinly sliced||2|
|Red bell peppers, thinly sliced||2|
|Celery ribs, thinly sliced||2|
|Garlic cloves, thinly sliced||6|
|Italian parsley, stems and leaves intact||10 sprigs|
|Crushed tomatoes||1 can (16 ounces)|
|Large eggplant, cut into 1 inch pieces||1|
|Red wine vinegar||½ cup|
|Pitted and halved Kalmata olives||½ cup|
|Drained and rinsed capers||¼ cup|
|Fresh ground black pepper||1/8 teaspoon|
- In a large nonreactive pan, add 1 spray of cooking spray.
- Add the onions and sauté on medium heat, stirring often, until translucent and tender, about 5 minutes.
- Add the peppers and celery and sauté, stirring often, until softened, about 10 minutes. Season with pepper.
- Add the garlic and cook until fragrant, about 2 minutes.
- Tie the thyme sprigs and parsley together with kitchen twine. Add the tomatoes and the herb bundle to the pan and cover with a lid.
- Allow the mixture to simmer, stirring from time to time, for about 15 minutes.
- In a separate skillet, heat the remaining 2 sprays of cooking spray over medium-high heat. Add the eggplant, and season with pepper. Cook until lightly brown on all sides, about 8 minutes.
- Add the sautéed eggplant to the tomato mixture. Cover and cook 20 minutes.
- Meanwhile, in a small bowl, combine the vinegar and sugar, stirring to dissolve the sugar completely.
- Remove the vegetables from the heat and discard the herb bundle.
- Stir in the vinegar mixture, olives, and capers. Adjust the seasoning.
- Transfer to a serving bowl. Serve warm or at room temperature, as an hors d'eouvres, or as a topping for pasta, chicken, or fish.
Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Jamie Gwen for Melissa’s Variety Produce
|Serving Size||1/10 of recipe|
|Calories from Fat||30|
|Saturated Fat||0 g|
|Dietary Fiber||4 g|
|Vitamin A||30% DV|
|Vitamin C||120% DV|
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