My Home Recipe

Ingredients:
1 large eggplant (red, white, yellow,spanish)
1 can pitted black olives
1 quart tomato sauce (whatever low carb brand you use)

How to Prepare:

1. eggplant cut ½” pieces 1 large onion – cut ½” pieces.
2. Pitted Black Olives diced small1 small jar spanish olives diced into small pieces ¼ cup cider vinegar – more to taste
3. Mix all chopped ingredients and add the vinegar.
4. Toss well to mix the vinegar with the mixed veggies.
5. Let set a few minutes and toss again.
6. Add the tomato sauce and mix again. A
7. dd red pepper and black to taste (1/2 tsp red is hot).
8. Mix one more time before placing in a 4 qt. Corningware pot.
9. Bake in the oven at 325`F for about 1 hour (1 ½ hours is mushy)
10. Let cool to room temperature, toss and refigerate before serving.

Suggestions: prep time on the above recipe is about 15 minutes, has
a very unique taste that satisfies the appetite.

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