Sicilian Vegetable Stew


Servings: 4

For those counting carbs – Approx 8.5 grams carbs per serving.


  • 2 lb medium-size eggplants
  • Salt
  • 1/2 lb onions, thinly sliced
  • 1/3 cup olive oil
  • 1 lb ripe tomatoes, seeded and cut into strips
  • 2 tablespoons capers, drained
  • 2 or 3 celery stalks, chopped
  • 6 oz olives
  • 1/3 cup vinegar of any kind
  • 1 teaspoon Splenda


  • Wash the eggplants, cut them 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 one-third 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 skillet over high heat. When the oil reaches its maximum temperature, 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.

Sicilian Vegetable Stew

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