Caponata II
Nutrition per Serving
149
Calories
2.47g
Protein
13.76g
Carbs
10.62g
Fat
A lower carb caponata alternative.
Ingredients
2 unpeeled eggplant
10 large olives, halved
1/2 medium onion, chopped
2 medium whole tomatoes, diced
20 pine nuts (1 tbsp)
1/4 cup olive oil
1 tbsp drained capers
1/4 tsp salt
1/4 tsp pepper
1 serving 1 packet splenda
2 tbsps white wine vinegar
Instructions
1. Salt the eggplant and leave to drain for 30 minutes.
2. Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
3. Fry the onion until golden, then add tomatoes.
4. Simmer for 15-20 minutes then add the capers, pine nuts, olives and Splenda.
5. Sprinkle with the vinegar and add the eggplant and let simmer for 30 minutes to blend flavors.
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