Archive for February, 2008

Easy Egg Plant Salad

Easy Egg Plant Salad

CarbsPerServing:15g total



1 large eggplant – cut ½” pieces ‘

1 large onion – cut ½” pieces, (red, white, yellow,


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. 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.