Eggplant Caponata

Ingredients
4 tablespoons olive oil 2 large eggplants (about 1 pound each), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 (15-ounce) can diced tomatoes, drained
1/2 cup kalamata olives, pitted and halved
1/2 cup red wine
1/4 cup coarsely chopped walnuts
1/4 cup golden raisins 2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon capers 1/4 teaspoon salt
1/4 teaspoon pepper 2 tablespoons chopped fresh parsley

Instructions
1. Heat olive oil in a large skillet; sauté eggplant and onion until softened, about 5 minutes.
2. Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, and salt and pepper.
3. Stir and cook, uncovered, 15 to 20 minutes over medium-low heat.
4. Stir in parsley and serve with matzo crackers. Serves 12.

. Nutritional Information
Per (1/2-cup) serving: 130 calories,
7g fat,
2g prot.,
12g carbs.,
4g fiber,
240mg sodium.

Weight Watchers Points Value = 3 Points