Atkins Dip Recipes
Caponata - Atkins Recipe
This Caponata - Atkins Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Caponata - Atkins Recipe, is that they can
all be seen as diet recipes in one form or another.
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Caponata - Atkins Recipe
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Ingredients:
1/4 cup extra virgin olive oil
1 medium eggplant or
2 italian eggplants (~12 oz), peeled, 1/3 cubes
1/2 red bell pepper
1/2 small onion, finely chopped
1 clove garlic, pushed through a press
1/4 cup water
1 packet brown sugar substitute
2 tbsp fresh lemon juice
1 tsp salt
2 tbsp capers, drained
2 tbsp fresh parsley leaves, chopped
Instructions:
This Italian eggplant appetizer is delicious tucked into small endive
leaves. It may be refrigerated up to 3 days.
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.
2. Mix in brown sugar substitute, lemon juice, salt, capers and parsley.
Cool to room temperature.
Servings: 6
Prep time: 15 minutes
Bake/Cook time: 20 minutes
Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 1 grams
Fat: 9 grams
Calories: 102
Servings: 1
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I saw few die of hunger; of eating, a hundred thousand.
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