Thursday, October 16, 2008

Eggplant Caponata

1 large eggplant (1-1/2-2 lbs), peeled and diced
1 onion, diced
2 tbl olive oil
2 tomatoes, diced
1 celery stalk, diced
1/2 c. chopped green olives
2 tbl chopped fresh parsley
2 tbl chopped fresh basil
2 tbl red wine vinegar
2 tsp capers
1 tsp Splenda

Preheat the oven to 400F. Spray a baking sheet with cooking spray. Put the eggplant and onion on the baking sheet, drizzle the oil over them and toss to coat. Arrange in a single layer.

Roast for 20-25 min, stirring occasionally, until the eggplant is tender.

Transfer the eggplant and onions to a large bowl, add the rest of the ingredients, and toss gently. Let sit at room temperature for at least 30 min. to allow the flavors to develop.

4-6 servings

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