This recipe is filled with veggies and emphasizes fresh flavors. It’s a great side dish or a complete meal when combined with gluten-free pasta or polenta. It can be served hot or cold. It’s also an easy recipe to modify—just add any vegetables you have on hand.
- 2 medium eggplants
- ¼ cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bell pepper, chopped
- ¼ cup red wine
- 2 tablespoons balsamic vinegar
- 1 6-ounce can tomato paste
- 4 medium celery stalks, chopped
- ½ cup black olives, sliced
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste
Cut the eggplant into small cubes. Put some of the oil into a large pan and cook on medium-low heat for about 10 minutes, until the eggplant is soft. Add more oil, the onion, garlic, bell pepper, wine and vinegar, and continue to cook for a few minutes.
Nutrition Analysis: 120 cal, 6 g fat, 0 mg chol, 200 mg sodium, 13 g carbs, 5 g fiber, 7 g sugar, 2 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
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