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sicilian vegetable stew Lunch,

  • Prep time : 60 minutes
  • Cooking time : 30 minutes
  • Serving : 8 person
  • Phase
  • Intensive,Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,
  • 112.8
  • 3
  • 7.4
  • 6.6
  • 6.6
  • 0.9
  • 5.5
  • 331.6
  • 1 kilogram eggplant
  • 250 gram onions, thinly sliced
  • 1 tablespoon olive oil
  • 500 gram ripe tomatoes, seeded and cut into strips
  • 2 tablespoon capers, drained
  • 3 celery stalks, chopped
  • 150 gram olives
  • 1⁄3 cup vinegar of any kind
  • 1 teaspoon Splenda
  • Wash the eggplants and cut into small pieces.
  • Put them into a large strainer and sprinkle with salt.
  • Set aside to drain for at least 1 hour.
  • Meanwhile, combine the onions with half of the olive oil in a wide, shallow pan.
  • Cook until golden.
  • Add the tomatoes, capers, celery and olives.
  • Mix well and cook for 15 minutes, set aside.
  • Rinse the eggplant and dry completely.
  • Heat the remaining oil in a pan over high heat.
  • When the oil is hot, add the eggplant pieces and fry until well browned.
  • Drain.
  • Stir the eggplant into the tomato mixture.
  • Sprinkle on the vinegar and Splenda and return to low heat.
  • Cook until the vinegar completely evaporates.
  • Serve either warm or cold.

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