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 small

1 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. Corning ware pot. Bake in the oven at 325`F for about 1 hour (1 ½ hours is mushy) Let cool to room temperature, toss and refrigerate 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.

 Mail this post

Like this post? Subscribe to my RSS feed and get loads more!