CAPONATA

Dr. Shapiro's Picture Perfect Weight Loss Cookbook

 

1 ½ T olive oil

1 small onion, chopped

1 clove garlic, sliced

1 baby eggplant, cut into ¾inch pieces

1 med. Bell pepper, chopped (yellow)

3 c. cherry tomatoes, halved

¼ c. kalamata olives

1 tsp capers

½ tsp salt

1/8 tsp freshly ground black pepper

¼ cup water

¼ c. fresh basil leaves, sliced

1 T balsamic vinegar

 

 

Heat oil in large skillet over medium heat.

Add onion, garlic and eggplant, cook stirring frequently 8 min.  Add bell pepper and cook  8 more minutes.  Add tomatoes, olives, capers, salt, pepper, water and cook stirring occ. for 10-15 min or until vegetables are tender.  Stir in basil and vinegar  
 
 8 servings, 65 calories