Caponata on the Fly

By JenHall

This was very good - it does taste better the longer it ages but it is very rich so you can only eat about 1/4 of the recipe in one sitting. According to Zone rules, 1/4 of the recipe will yield about 1 carb block.

We ate this with some sauteed turkey breast & it was very tasty. This would go well with any protein source.

Ingredients

• 1 medium eggplant
• 2 stalks celery
• 1 medium onion
• 1 clove garlic
• 1 tablespoon extra-virgin olive oil or avocado oil
• 1 medium zucchini
• 1 medium red pepper
• 1 tablespoon capers
• 2 tablespoons tomato paste
• 2 tablespoons white wine vinegar
• sea salt & pepper to taste

Details

Servings 4

Preparation

Step 1

Cut veggies into bite sized pieces then add to pyrex microwave container. Salt & pepper to taste. Add all the remaining ingredients except for the tomato paste and vinegar. Cover and microwave on high for 15 minutes. Turning once if desired mid-point. When finished cooking, remove cover from pyrex & stir in tomato paste & vinegar. Refrigerate caponata & use whenever you have left-over meat.

1/2 cup of this prepared will yield about 1 carb block.