email this pageIngredients
4 tablespoons olive oil
2 large eggplants (about 1 pound each), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 (15-ounce) can diced tomatoes, drained
1/2 cup kalamata olives, pitted and halved
1/2 cup red wine
1/4 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon capers
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Instructions
2 large eggplants (about 1 pound each), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 (15-ounce) can diced tomatoes, drained
1/2 cup kalamata olives, pitted and halved
1/2 cup red wine
1/4 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon capers
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1. Heat olive oil in a large skillet; sauté eggplant and onion until softened, about 5 minutes.
2. Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, and salt and pepper. Stir and cook, uncovered, 15 to 20 minutes over medium-low heat. Stir in parsley and serve with matzo crackers. Serves 12.
"Relish the Holiday," April 2006.
Nutritional Information
2. Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, and salt and pepper. Stir and cook, uncovered, 15 to 20 minutes over medium-low heat. Stir in parsley and serve with matzo crackers. Serves 12.
"Relish the Holiday," April 2006.
Per (1/2-cup) serving: 130 calories, 7g fat, 2g prot., 12g carbs., 4g fiber, 240mg sodium.
