Aubergine Stew With Capers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury1 | 4 | Servings | |
INGREDIENTS
| 3 | Aubergines weighing about | |
| 750g 11/2lb in total | ||
| up to 4 | ||
| 1 | Yellow pepper, de-seeded | |
| 5 | Ripe tomatoes, up to 6 | |
| 2 | Celery sticks, up to 3 | |
| 1 | Onion, sliced | |
| 12 | Green olives | |
| 2 | T | Sultanas |
| 2 | T | Capers, drained |
| 2 | T | Olive oil |
INSTRUCTIONS
Cut the aubergines, peppers, tomatoes and celery into fairly large pieces. Put all the ingredients, except the vinegar and salt, in a large saucepan, cover and cook over a high heat for 10 minutes or until the vegetables have softened. Add the vinegar and season with salt. Reduce the heat slightly, cover and simmer for another 30 minutes or until all the vegetables are tender. Serve hot or cold. Converted by MC_Buster. NOTES : Capers are the flower buds of a rambling plant which loves dry, rocky situations, and can often be seen growing on the high fortified walls of towns and villages in central and southern Italy. They are preserved in vinegar and are available in jars. This recipe is from Sicily. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 0mg
Sodium: 300.9mg
Potassium: 328.2mg
Carbohydrates: 8.9g
Fiber: 2.3g
Sugar: 4.7g
Protein: 1.6g