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08-26-07, 06:46 AM
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#1 (permalink)
| | Administrator
Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,815
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Caponata
CAPONATA Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:20:00 Calories: 102
Fat: 9 grams
Protein: 1 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 4 grams
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
2 tablespoons fresh lemon juice
1 teaspoon salt
2 tablespoons drained capers
2 tablespoons chopped fresh parsley leaves
1. 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.
This Italian eggplant appetizer is delicious tucked into small
endive leaves. It may be refrigerated up to 3 days. Atkins - Caponata
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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