Ingredients
- 1 pound eggplant, unpeeled, diced
- 2 tsp table salt
- 1 medium onion, diced
- 2 medium garlic cloves, minced
- 1 Tbsp sugar
- 2 medium tomatoes, very ripe, seeded and diced
- 3 Tbsp vinegar, sherry-flavored
- 3 Tbsp capers, chopped if large
- 2 Tbsp parsley, fresh, chopped
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
Directions
- Place eggplant in a colander and sprinkle with 2 teaspoons of salt. Toss
and set aside for 10 minutes; rinse and drain.
- Spray a large nonstick skillet with olive oil cooking spray. Add onion and
cook slowly over low-medium heat until tender, about 5 minutes. Add garlic,
sugar, eggplant and tomatoes; cook over medium-high heat, stirring
occasionally, until eggplant is very soft, about 15 minutes. Cool to room
temperature. Stir in vinegar, capers and parsley; season to taste and serve.
Yields about 3/4 cup per serving.
Serves | 4
POINTS per serving | 1
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