Eggplant, Tomato and Caper Salad

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

1. Place eggplant in a colander and sprinkle with 2 teaspoons of salt. Toss and set aside for 10 minutes; rinse and drain.
2. 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

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse