Ensalada Catalana

Recipe Ingredients

1		Eggplant (medium)
3		Green peppers (medium)
3		Onions (medium)
3		Tomatoes (medium)
2		Artichoke hearts - (7 oz ea)
6 teaspoons	30ml	Olive oil
2		Garlic cloves - minced
1/4 cup	36g / 1.3oz	Chopped parsley
2 tablespoons	30ml	Capers in vinegar
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Salt
2		Lemons
1		Hard-boiled egg

Recipe Instructions

Preheat the oven to 300 degrees. Place the eggplant, green pepper, onion, and tomatoes in a covered dish and roast for 60 minutes. Allow the vegetables to cool to room temperature, then peel and remove all seeds. Slice the vegetables into strips and add the artichoke hearts. Set aside.

Heat 1 teaspoon of the olive oil in a small skillet and saute the garlic for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze the lemons and add the juice to the remaining oil. Mix this well with the garlic; then pour over the vegetables. Toss gently to coat and refrigerate before serving. Garnish with sliced egg.

This recipe yields 18 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 51; Calories from Fat 18; Total Fat 2g; Cholesterol 15mg; Sodium 58mg; Carbohydrate 8g; Dietary Fiber 1g; Protein 2g.

Source:
American Diabetes Association at http://www.diabetes.org

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