Sicilian Vegetable Stew

Recipe Ingredients

2 lbs	908g / 32oz	Medium-size eggplants
		Salt - as needed
1/2 lb	227g / 8oz	Onions - thinly sliced
1/3 cup	78ml	Olive oil
1 lb	454g / 16oz	Ripe tomatoes - seeded, and
		Cut into strips
2 tablespoons	30ml	Capers - drained
2		Celery stalks - (to 3) - chopped
6 oz	170g	Olives
1/3 cup	78ml	Vinegar of any kind
1 teaspoon	5ml	Splenda

Recipe Instructions

Wash the eggplants, cut them into small pieces, put them into a large strainer and sprinkle with salt. Set aside to drain for at least 1 hour.

Meanwhile, combine the onions with one-third of the olive oil in a wide, shallow pan. Cook until golden. Add the tomatoes, capers, celery and olives. Mix well and cook for 15 minutes, set aside.

Rinse the eggplant and dry completely. Heat the remaining oil in a skillet over high heat. When the oil reaches its maximum temperature, add the eggplant pieces and fry until well browned. Drain. Stir the eggplant into the tomato mixture.

Sprinkle on the vinegar and Splenda and return to low heat. Cook until the vinegar completely evaporates. Serve either warm or cold.

This recipe yields 4 servings; approximately 8.5 carb grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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