 |
Caponata
 Print Version |
 Email To A Friend
This Italian eggplant appetizer is delicious tucked into small endive leaves. It may be refrigerated up to 3 days.
1/4 cup extra virgin olive oil
1 medium eggplant or 2 Italian eggplants (about 12 ounces), peeled and cut into 1/3 cubes
1/2 red bell pepper
1/2 small onion, finely chopped
1 large clove garlic, pushed through a press
1/4 cup water
1 packet brown sugar substitute
2 tablespoons fresh lemon juice
1 teaspoon salt
2 tablespoons drained capers
2 tablespoons chopped fresh parsley leaves
In a large saucepan, heat olive oil over medium heat and add the eggplant, bell pepper, onion, garlic and water and bring to a boil. Cover and simmer until eggplant is tender and most of the liquid has evaporated, about 15 minutes. Stir occasionally.
Mix in brown sugar substitute, lemon juice, salt, capers and parsley. Cool to room temperature.
Servings: 6
Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Calories: 102
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
