Carbs Per Serving : 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
How to Prepare:
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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