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Prep Time: 8 Minutes Cook Time: 25 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
5 cups cubed peeled eggplant (about 1 large) |
1/2 cup chopped onion |
3 garlic cloves, minced |
1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained |
1/4 cup coarsely chopped pitted kalamata olives |
2 tablespoons balsamic vinegar |
1 tablespoon capers, drained |
1/4 teaspoon crushed red pepper |
1/4 cup chopped fresh basil |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, and garlic; cook 5 minutes, stirring constantly. Add tomatoes and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 5 minutes.
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