Most caponata recipes include olives as part of the fat source, however for this dish I have omitted the olives and use extra-virgin olive oil or avocado oil. You can tweek the fat blocks I guess and still be in the zone. The good thing to remember is that caponata tastes better as it ages and can go with virtually any protein source. Enjoy. You can thank my grandmother for this who would serve this as a side during Easter and other special occasions.

4 Block meal

Ingredients:
1 medium eggplant
2 stalks celery
1 medium onion
1 clove garlic
1 tbsp. extra-virgin olive oil or avocado oil
1 medium zucchini
1 medium red pepper
1 tbsp. capers
2 tbsp. tomato paste
2 tbsp. white wine vinegar
sea salt & pepper to taste
4 oz. of left-over sauteed chicken, turkey, or beef
2 tbsp. purified water
1 whole fruit for dessert equivalent to 2 carb blocks

Instructions:
Cut veggies into bite sized pieces then add to pyrex mmicroway container. Salt & pepper to taste. Add all the remaining ingredients except for the tomato paste and vinegar. Microwave on high for 15 minutes. Turning once if desired mid-point around 10 minutes..When finished cooking remove cover from pyrex and stir in tomato paste and vinegar.(Mixture may also be cooked on stove top) Refrigerate caponata and use whenever you have left-over meat i.e. chicken,beef or turkey. One cup of this prepared as above would yield 2 carbohydrate blocks & 2 fat blocks. Yields 2 cups of caponata.

Submitted By:
Frank Serio