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CarbsPerServing:15g total
Effort: Easy
Ingredients:
1 large eggplant - cut ½" pieces 1 large onion - cut ½"
pieces, (red, white, yellow,
spanish)
1 can pitted black olives - diced small1 small jar spanish
olives
diced into small pieces ¼ cup cider vinegar - more to taste
1 quart tomato sauce - whatever low carb brand you use
Direction:
Mix all chopped ingredients and add the vinegar. Toss well to
mix
the vinegar with the mixed veggies. Let set a few minutes and
toss
again. Add the tomato sauce and mix again. Add red pepper and
black
to taste (1/2 tsp red is hot).
Mix one more time before placing in a 4 qt. Corningware pot.
Bake in
the oven at 325`F for about 1 hour (1 ½ hours is mushy)
Let cool to room temperature, toss and refigerate before
serving
(sandwich spread, appetizer, main course with chicken,pork or
beef).
Suggestions: prep time on the above recipe is about 15
minutes, has
a very unique taste that satisfies the appetite.
NOTES : Counts for black and spanish olives not included in
totals.
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For
Details about Ingredients , check your nearest American Store
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