FBD

Easy Egg Plant Salad

A low-carb Atkins recipe for Easy Egg Plant Salad.

MediterraneanChickenIntermediate75 minBy Northstar

Ingredients

Servings
4
  • 1 large eggplant – cut ½” pieces
  • 1 large onion – cut ½” pieces, (red, white, yellow, spanish)
  • 1 can pitted black olives – diced small
  • ¼ cup cider vinegar – more to taste
  • 1 quart tomato sauce – whatever low carb brand you use

Instructions

  1. 1

    Mix all chopped ingredients and add the vinegar.

  2. 2

    Toss well to mix the vinegar with the mixed veggies.

  3. 3

    Let set a few minutes and toss again.

  4. 4

    Add the tomato sauce and mix again.

  5. 5

    Add red pepper and black to taste (1/2 tsp red is hot).

  6. 6

    Mix one more time before placing in a 4 qt. Corningware pot.

  7. 7

    Bake in the oven at 325`F for about 1 hour (1 ½ hours is mushy).

  8. 8

    Let cool to room temperature, toss and refrigerate before serving (sandwich spread, appetizer, main course with chicken, pork or beef).

Tags

mediterraneanamericanatkins-diet