Keto Caponata

DifficultyModerate
Yield6 servings
Prep15 mins
Cook20 mins

2.9g

Net Carbs

0.9g

Protein

9.2g

Fat

2.4g

Fiber

101

Calories

Keto Caponata
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

Ingredients:

  • 1/2 teaspoon Garlic
  • 2 tablespoons Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 large (2-1/4 per pound, approx 3-3/4" long, 3" diameter) Sweet Red Peppers
  • 1/4 cup Tap Water
  • 12 ounces Eggplant
  • 2 tablespoons drained Capers
  • 2 tablespoons Parsley
  • 1 teaspoon Salt
  • 1/2 small Red Onion

Directions:

  1. Dice eggplant, bell pepper and onion then mince the garlic.  Set aside.
  2. In a large saucepan, heat olive oil over medium heat.  Once the oil begins to shimmer add the eggplant, bell pepper, onion, garlic and water and bring to a boil. Cover and simmer until eggplant is tender and most of the liquid has evaporated, about 15 minutes. Stir occasionally.
  3. Mix in lemon juice, salt, capers and parsley. Cool to room temperature before serving.

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