SICILIAN VEGETABLE STEW

Prep time:
60 minutes
Cooking time:
30 minutes
Serves8 Energy (kCal)112.8
Protein3g Carbohydrates7.4g
Total Sugars6.6g Fat6.6g
Sat Fat0.9g Fibre5.5g
Sodium331.6g
Phase: Intensive,Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,

INGREDIENTS

  • 1 kilogram eggplant
  • 250 gram onions, thinly sliced
  • 1 tablespoon olive oil
  • 500 gram ripe tomatoes, seeded and cut into strips
  • 2 tablespoon capers, drained
  • 3 celery stalks, chopped
  • 150 gram olives
  • 1⁄3 cup vinegar of any kind
  • 1 teaspoon Splenda

Preparation

  • Wash the eggplants and cut into small pieces.
  • Put them into a large strainer and sprinkle with salt.
  • Set aside to drain for at least 1 hour.
  • Meanwhile, combine the onions with half of the olive oil in a wide, shallow pan.
  • Cook until golden.
  • Add the tomatoes, capers, celery and olives.
  • Mix well and cook for 15 minutes, set aside.
  • Rinse the eggplant and dry completely.
  • Heat the remaining oil in a pan over high heat.
  • When the oil is hot, add the eggplant pieces and fry until well browned.
  • Drain.
  • Stir the eggplant into the tomato mixture.
  • Sprinkle on the vinegar and Splenda and return to low heat.
  • Cook until the vinegar completely evaporates.
  • Serve either warm or cold.

About cookies on this site


Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Access our Cookie Consent Tool, as seen on every page, to see a complete list of these technology and tell us whether they can be used on your device. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.
x