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Douglas Rodriguez's Plantain Escabeche

Douglas Rodriguez's Plantain Escabeche
4 Points Per Serving
A delicious dinner with a tropical flavor.
1 cup red wine vinegar
1 tablespoon tomato paste
3 tablespoons olive oil
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 yellow onion, julienned
3 cloves garlic, minced
4 ripe (yellow) plantains*
Salt and pepper to taste
Preheat oven to 350 degrees F. Mix the vinegar and tomato paste, add all the 
julienned peppers, onion and garlic, season with salt and pepper and reserve.
Peel the plantains* and generously season them with salt and pepper. In a large 
skillet, heat olive oil. Place one plantain at a time in the pan, browning on 
all sides; then place skillet in the oven and bake for about 15 minutes. Remove 
from oven and pour the reserved pepper mixture over the plantains; cook the 
mixture over low heat on the stove until the peppers are wilted.

YIELD: 8 servings (when eaten over black beans and rice)
NUTRITION ANALYSIS PER SERVING: Calories, 204; Fiber, 4 grams; Fat, 5 grams; 
Cholesterol, 0 milligrams; Sodium, 24 milligrams
*The plantain, a member of the banana family that is extremely popular in Latin 
American countries, is always used when cooked. Plantains have a mild, 
squash-like flavor. They are inexpensive and are increasingly available in 
grocery stores. To easily peel a plantain, cut off each end and soak it in warm 
water for about 10 minutes.