Easy To Be Gluten Free | Eggplant Italiano

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Eggplant Italiano

(1 vote, average 5.00 out of 5)

Monday, 31 October 2011 00:00

2 tablespoons olive oil, divided
1 large onion, thinly sliced
2 ribs celery, sliced into ½" pieces
1 eggplant (approx 1½ lbs), cut into 1" cubes
1 (16 oz) can diced tomatoes
1 tablespoon honey
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
½ teaspoon salt
¼ pepper

Heat 1 tablespoon of the olive oil over medium-high heat in a large (12") skillet or wok. Add onion and celery. Stir-fry for 2 minutes. Add remaining 1 tablespoon olive oil and eggplant and stir-fry for an additional 4 minutes. Add tomatoes and stir to combine. Cover and cook over medium heat for 10 minutes. Remove from heat and stir in remaining ingredients.

Serves 6.

Based on a recipe from America's Favorite Name Brand One Dish Meals cookbook.