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Nutrition Facts
Serving Size1/10 of recipeCalories100Calories from Fat30Total Fat4 gSaturated Fat0 gCholesterol0 mgSodium360 mgTotal Carbohydrate17 gDietary Fiber4 gSugars7 gProteins2 gVitamin A30% DVVitamin C120% DVCalcium4% DVIron6% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings10Preparation Time1 hour, 30 minutes
Cups of Fruits and Vegetables Per Person: 0.5

Ingredients and Preparation
IngredientsMeasuresCooking spray3 spraysYellow onions, halved and thinly sliced2Red bell peppers, thinly sliced2Celery ribs, thinly sliced2Garlic cloves, thinly sliced6Fresh Thyme5Italian parsley, stems and leaves intact10 sprigsCrushed tomatoes1 can (16 ounces)Large eggplant, cut into 1 inch pieces1 Red wine vinegar½ cupSugar3 tablespoonsPitted and halved Kalmata olives½ cupDrained and rinsed capers¼ cupFresh ground black pepper1/8 teaspoon
  • Directions
  • In a large nonreactive pan, add 1 spray of cooking spray.
  • Add the onions and sauté on medium heat, stirring often, until translucent and tender, about 5 minutes.
  • Add the peppers and celery and sauté, stirring often, until softened, about 10 minutes. Season with pepper.
  • Add the garlic and cook until fragrant, about 2 minutes.
  • Tie the thyme sprigs and parsley together with kitchen twine. Add the tomatoes and the herb bundle to the pan and cover with a lid.
  • Allow the mixture to simmer, stirring from time to time, for about 15 minutes.
  • In a separate skillet, heat the remaining 2 sprays of cooking spray over medium-high heat. Add the eggplant, and season with pepper. Cook until lightly brown on all sides, about 8 minutes.
  • Add the sautéed eggplant to the tomato mixture. Cover and cook 20 minutes.
  • Meanwhile, in a small bowl, combine the vinegar and sugar, stirring to dissolve the sugar completely.
  • Remove the vegetables from the heat and discard the herb bundle.
  • Stir in the vinegar mixture, olives, and capers. Adjust the seasoning.
  • Transfer to a serving bowl. Serve warm or at room temperature, as an hors d'eouvres, or as a topping for pasta, chicken, or fish.

  • Diabetic Exchange
    Fruit: 0; Vegetables: 2; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

    Jamie Gwen for Melissa’s Variety Produce

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