Page 88 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

2 tbsp. olive oil, plus 1. Heat the olive oil in a large nonstick skillet over
more as needed medium-high heat. Season the eggplant with salt

1 large eggplant, cut and pepper. Add to the skillet and cook until
into 1-inch cubes tender, about 4-6 minutes. Remove from the pan LUNCH

salt and pepper, and set aside.
to taste
2. Add the onion to the skillet, increasing a little
2 medium onions, more olive oil if necessary, and sauté until tender.
peeled and diced Add the celery, tomatoes, olives and garlic.
3 celery stalks, sliced Reduce the heat to medium-low and cook for

1 lb. canned Italian 10 minutes more.
plum tomatoes 3. Meanwhile, heat the vinegar in a small THE MEDITERRANEAN REFRESH

10 green olives, pitted saucepan over medium heat. Stir in the sugar
and quartered until it is dissolved.
2 cloves garlic, 4. Return the cooked eggplant to the skillet and
crushed
add the pine nuts and capers.
¼ cup white wine
vinegar 5. Add the vinegar mixture to the skillet and mix
thoroughly.
2 tbsp. sugar
6. Season with salt and pepper, to taste, and cook
½ cup pine nuts
for 5 minutes longer.
¼ cup capers
7. Serve chilled on top of a sliced baguette, grilled
crostini or fresh slices of your preferred Italian-
style bread.

NUTRITION DATA FOR 1 SERVING:
Calories 158kcal Sodium 441mg
Total Carbohydrates 13g Potassium 375mg
Protein 3g Dietary Fiber 4g
Total Fat 11g Sugars 7g
Saturated Fat 1g Vitamin A 8% Daily Value
Polyunsaturated Fat 3g Vitamin C 16% Daily Value
Monounsaturated Fat 6g Calcium 3% Daily Value
Trans Fat 0g Iron 7% Daily Value
Cholesterol 0mg

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