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1 large eggplant -- cut 1/2" pieces
1 large onion -- cut 1/2" pieces, (red, white, yellow, spanish)
1 can pitted black olives -- diced small
1 small jar spanish olives diced into small pieces
1/4 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 1/2 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.
Carbs per serving - include all nutritional information if known: