Serves: 4
Total Calories: 169

1 eggplant medium, peeled and diced in 1/2 -inch pieces
1 1/4 teaspoons salt
1/2 cup celery sliced
4 tablespoons vegetable oil or olive oil
1/2 cup onion chopped
1 (16-ounce) can tomato drained and coarsely chopped
1/4 cup olives sliced ripe
2 tablespoons capers drained
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/8 teaspoon black pepper

Place eggplant in a large bowl and toss with 1 teaspoon of the salt let stand for 10 minutes. Drain.

In a 10-inch skillet over medium heat, saute celery in 2 tablespoons of the oil for 5 minutes. Add onion and saute for 5 minutes or until soft. Remove with a slotted spoon and transfer to a small bowl set aside. Add remaining 2 tablespoons oil to skillet and saute eggplant for 10 minutes or until lightly browned, stirring gently.

Add celery mixture, tomatoes, olives, capers, vinegar, sugar, remaining 1/4 teaspoon salt and pepper. Bring to a boil reduce heat to low and simmer,uncovered, for 15 minutes or until eggplant is tender. Taste for additional seasoning. Cool, cover and chill.

Serve cold as part of an antipasto platter or with lahvosh (Armenian crackerbread).

Nutritional Facts:

Serves: 4
Total Calories: 169
Calories from Fat: 120

More Recipes from the Outdoor Dining And Grilling Cookbook:
Bacon Stuffed Eggs
Basic Stuffed Eggs
Caponata
Curry Stuffed Eggs
Dill Vegetable Dip
Green Chili Dip
Honey-Sesame Drumettes
Mushrooms With Herb Cream
Zesty Cheese Spread