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appetizing appetizer

Servings: 4
Nutrition information per serving:
	*	Calories 38 
	*	Protein 2 g 
	*	Carbohydrate 8 g 
	*	Total fat 0 g 
	*	Saturated Fat 0 g 
	*	Cholesterol 0 mg 
	*	Sodium 5 mg 
	*	Dietary fibre 1.2 g
1 Large	Eggplant 	
¼ Cup	Red or Green pepper, cored and chopped	
1/3 Cup	Onion, chopped	
2 Cloves	Garlic, chopped 	
1/3 Cup	Tomatoes, fresh or canned, chopped 	
2 Teaspoons	Lemon juice 	
Pinch of	Black pepper 	
1½ Teaspoons	Fresh basil, chopped 	
½ Cup	Fresh parsley, chopped 	
	Preheat oven to 325°F. Bake whole eggplant until soft, about 30
minutes. Cut eggplant in half and place in a colander under running water
for a few seconds. Leave to drain and cool until it can be handled. Scoop
out meat and chop finely. 
	In a nonstick skillet or a skillet coated with nonstick cooking
spray, sauté pepper, onion and garlic over medium heat until soft but not
brown, about 10 minutes. Add eggplant, tomatoes, lemon juice, pepper, and
basil and cook over low heat, stirring often, until thick and nearly smooth,
about 20 minutes. Garnish with chopped parsley and serve hot or cold.

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