Low calorie eat as much as you want recipe.
06-10-2009, 11:27 AM
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This stuff is so good. I eat it for lunch almost everyday during the summer. It's good for you too. It's one of my eat to not gain weight recipes.
Caponatina
6 tablespoon olive oil
1 small onion, chopped
1 large celery stalk, diced
1 can 14 1/2 ounces diced tomatoes
1 cup canned crushed tomatoes
2 tablespoons capers
1/2 cup halved pitted green olives
2 tablespoon red wine vinegar
2 tablespoon sugar
1/2 teaspoon salt
fresh ground pepper
1 large eggplant, diced
Use large pot, heat 2 tablespoons oil over med heat. Add onion and celery; cook, covered, 10 min, stirring often. Add the next 8 ingredients; heat to boiling. Cover; simmer on low 20 minutes.
In large non stick skillet, heat 2 tablespoons of oil over med. heat. Add half the diced eggplant; cook 10 min or until tender, stirring often. Repeat with remaining egg plant and oil.
Mix together and keep in fridge. It's great cold during the summer an warmed during the winter.
Notes: I didn't have any crushed tomatoes so I used a 14 1/2 ounce can of yellow diced tomatoes with the red diced tomatoes. I couldn't find a large eggplant so used two med size ones thus the extra tomatoes didn't hurt. I did not peel the eggplant. I used 1/2 cup regular pimento stuffed green olive and chopped them up pimento and all.
Caponatina
6 tablespoon olive oil
1 small onion, chopped
1 large celery stalk, diced
1 can 14 1/2 ounces diced tomatoes
1 cup canned crushed tomatoes
2 tablespoons capers
1/2 cup halved pitted green olives
2 tablespoon red wine vinegar
2 tablespoon sugar
1/2 teaspoon salt
fresh ground pepper
1 large eggplant, diced
Use large pot, heat 2 tablespoons oil over med heat. Add onion and celery; cook, covered, 10 min, stirring often. Add the next 8 ingredients; heat to boiling. Cover; simmer on low 20 minutes.
In large non stick skillet, heat 2 tablespoons of oil over med. heat. Add half the diced eggplant; cook 10 min or until tender, stirring often. Repeat with remaining egg plant and oil.
Mix together and keep in fridge. It's great cold during the summer an warmed during the winter.
Notes: I didn't have any crushed tomatoes so I used a 14 1/2 ounce can of yellow diced tomatoes with the red diced tomatoes. I couldn't find a large eggplant so used two med size ones thus the extra tomatoes didn't hurt. I did not peel the eggplant. I used 1/2 cup regular pimento stuffed green olive and chopped them up pimento and all.
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