Easy Egg Plant Salad

Sunday, 19 November 2006

Easy Egg Plant Salad - 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 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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