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Defeat Diabetes Foundation

Defeat Diabetes
Foundation
150 153rd Ave,
Suite 300
Madeira Beach, FL 33708

Cowboy Caviar

Source: Cook Once, Eat For A Week
by Jyl Steinback, America's Healthiest Mom

Serves: 4

1˝ lbs. eggplant	1 cup canned diced tomatoes
ľ tsp. garlic powder	with roasted garlic,
6 tbsp. vegetable broth, divided	drained well
1 cup chopped onion	2 tbsp. tomato paste
1 tsp. minced garlic	1 tsp. lemon juice
ľ cup chopped green	1 tsp. red wine vinegar
bell pepper	Pepper to taste

Preheat oven to 400°F. Line baking sheet with foil and spray with cooking spray. Cut eggplant into 1 inch slices and arrange on baking sheet. Sprinkle eggplant with garlic powder and spray lightly with cooking spray. Bake 30 to 40 minutes, until soft. Cool slightly; peel and chop eggplant. Spray large nonstick skillet with cooking spray; add 3 tablespoons broth and heat over medium-high heat. Cook onion and garlic until softened. Add bell pepper, and cook 1 to 2 minutes. Add chopped eggplant and additional vegetable broth (if needed); stir in diced tomatoes, tomato paste, lemon juice, red wine vinegar and pepper. Remove from heat and mix well. Transfer eggplant mixture to bowl or container; cover and refrigerate up to 5 days. Serve with crackers, pita crisps or cucumber slices.

Nutrition per Serving Exchanges Carb Choices

Calories 79 3 vegetable 1

Fat 0.6 g

Carbohydrates 18 g

Protein 3 g

Cholesterol 0 mg

Dietary Fiber 2 g

Sodium 326 mg