This recipe is a spin-off from my grandmother's "caponata recipe which didn't contain any meat but was served as a side to roasted lamb and contained other vegetables like peppers and olives..Nevertheless, it was always served cold and incredibly delicious especially as it aged.
4 ounces sliced chicken breast tenders
2 tsp. extra virgin olive oil
1/2 cup Tomato sauce (approx.9g. carb)
1 small ripe eggplant (half-inch slices)
2 stalks sliced celery
1 small onion (cut into rings)
1 tsp sea salt + 2 TBS red wine vinegar.
1 tsp lemon juice
Place all ingredients in a roasting pan except for tomato sauce and vinegar. Roast for 30 minutes in a 400 degree oven stirring once after 15-20 minutes. Remove pan from oven add tomato sauce and vinegar. Refrigerate and serve cool with small glass of Sicilian red wine or whatever available in your cabinet.
Note: If you'd like to omit the wine add in a tossed salad and have a piece of fruit for dessert.