Eggplant Appetizer (Caponatina) Recipe
Recipe Ingredients
1 lb small
1/4 cup coursely chopped garlic --
1 (not from a jar)
4 oz can
1 drained -- (or fresh
1 chopped)
1 medium red bell pepper -- in 1/2 in
1 pieces
1/4 cup coursely chopped fresh mint
1 leaves
1/4 cup coursely chopped fresh basil
1 leaves
1/4 cup olive oil
1/3 cup basalmic vinegar
1 course grd pepper and salt
1 to taste
1 eggplant -- 5 to6 in. long
1 mushrooms pieces or caps
Recipe Preparation
Cut lenthwise,all eggplants in half. Cut each half lenth-wise into
thirds. Cut cross ways to make inch size pieces.(Actually they will
be small triangles.) Add 1/4 cu. olive oil to saute pan. Add Eggplant
and Peppers,,sautee med.heat 4-5 min. Do not overcook. Egg'plt
should be firm. Add Garlic and stir. cook 1 minute. Remove from heat
and place in bowl. Add Mint, Basil, Pepper and Basalmic vinegar.
Taste for salt. Serve at room temp.
Recipe By : Merengo
Servings: 1
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Food Tips of the Week
Dieting tipsIn deciding on a meal plan, it is essential to also make sure you cut down your ingestion of refined carbohydrate, fat and salt.
The argument against low carbohydrate diets
Its all the rage, but it is truly safe and healthy for you?
Remember, one fact that is frequently overlooked, it is very hard (although not technically impossible) for vegetarians to take up a reduced carbohydrate diet.
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Lycopene superfoods
(includes watermelon, red bell peppers and rosehip)
The chemical lypcopene is a non-synthetic coloring agent and part of the same family of phytochemicals as carotene. This chemical is the reason for the deep red color of many fruit, vegetables and pulses.
Intrestingly, unlike many other healthy agents, lycopene is not damaged during the cooking process, but is actually strengthened by going through the cooking process.
. Lycoprene's key value is that it is an antioxidant and is believed to help to lower the probabilty of cancer.
This useful phytochemical is the most effective quencher of singlet oxygen, which is correlated with aging of the skin. It is also thought by nutritionalists to slow down the development of atherosclerosis.
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