LOW Carb: Mediterranean Veggie Side

I have a lot of vegan/vegetarians out there asking for more.... 

Well I'm trying to come up with good solid starts, but I'm a dude and I eat meat.... BUT i have this friend from Italy who cooks down here who said "give to them this recipe"  just like that...  So I said ok...  she makes her living in the Caribbean by selling Mediterranean dishes to people with mega-yachts...so who am I to say no to her?  nope not me my friends...  eat and be merry....Spring will be here before we know it... 

She gave no indications of servings,carbs, calories, or anything like that, she just said, eat this then they're happy.  I said ok, and carted this off to try for my guests and to copy you gang of skinny people on it.  So umm low carbs...yep somewhere in here there are a few, but they're veggies so it won't be bad...


Mediterranean Veggie Side


Ingredients:

2 large eggplants
1/2 cup olive oil
1 large onion, diced
3 large stalks celery, diced
4 cups peeled and chopped tomatoes
1 cup sliced green olives
1/2 cup sliced kalamata olives
2 Tablespoons capers, drained
1/2 cup red wine vinegar
1 teaspoon dried oregano
2 Tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 large red bell peppers, diced
2 Tablespoons minced garlic
 

Ingredients:

Wash and cube the eggplants (do not peel). Soak cubes in salted water for at least 1 hour, drain then rinse.

Heat the oil in a large saucepan and sauté the onion, celery, and red peppers over low heat until tender. Add the eggplant and the remaining ingredients.

Cover tightly and simmer over very low heat about 45 minutes, stirring regularly. Cover, cool, and let marinate in the refrigerator overnight. Serve at room temperature as an appetizer or side dish.

This sounds amazing.  I'll be going to town this week and will be picking up ingredients for this one. 

Thanks, T and welcome back.  Hey get a photo up, I love your smile.

Loni