Caponata

Ingredients

• 1/4 tsp pepperNutrition
• 1/4 tsp saltNutrition
• 2 tbsps white wine vinegarNutrition
• 1 tbsp drained capersNutrition
• 10 large olives, halvedNutrition
• 1/4 cup olive oilNutrition
• 2 unpeeled eggplantNutrition
• 1/2 medium onion, choppedNutrition
• 2 medium whole tomatoes, dicedNutrition
• 20 pine nuts (1 tbsp)Nutrition
• 1 serving 1 packet splendaNutrition

Directions

1. 1Salt the eggplant and leave to drain for 30 minutes.
2. 2Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
3. 3Fry the onion until golden, then add tomatoes.
4. 4Simmer for 15-20 minutes then add the capers, pine nuts, olives and Splenda.
5. 5Sprinkle with the vinegar and add the eggplant and let simmer for 30 minutes to blend flavors.

Nutrition per serving

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