Easy Egg Plant Salad
1 large eggplant – cut ½” pieces 1 large onion – cut ½” pieces, (red, white, yellow, Spanish)
1 can pitted black olives – diced small1 small jar spanish olives diced into small pieces
¼ 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 ½ 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.
NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.
Find Keto Recipes at KetoStrips.com