Atkins Dip Recipes

Ingredients:

1/4 cup extra-virgin olive oil
1 medium eggplant - (abt 12 oz), peeled, and
cut into 1/3" cubes
= (or 2 Italian eggplants)
1/2 red bell pepper
1/2 small onion, finely chopped
1 large garlic clove, pressed
1/4 cup water
1 packet brown sugar substitute
2 tbsp fresh lemon juice
1 tsp salt
2 tbsp drained capers
2 tbsp chopped fresh parsley leaves

Instructions:

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 recipe yields 6 servings.

Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 1 grams
Fat: 9 grams
Calories: 102

Description:
"This Italian eggplant appetizer is delicious tucked into small endive
leaves. It may be refrigerated up to 3 days."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-24-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 88 Calories; 9g Fat (89.9% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 356mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6