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eggplant, tomato and caper salad




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




1 pound eggplant(s), unpeeled, diced
2 tsp table salt
1 medium onion(s), diced
2 medium garlic clove(s), minced
1 Tbsp sugar
2 medium tomato(es), 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


Recipe



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.