Low Carb Recipe – Easy Egg Plant Salad

Carbs Per Serving: 15g total | Effort: Easy

Ingredients:

1 large eggplant – cut
½” pieces 1 large onion – cut
½” pieces, (red, white, yellow,spanish)
1 can pitted black olives – diced small
1 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.