Recipe - Ensalada Catalana

1 md Eggplant
3 md Green peppers
3 md Onions
3 md Tomatoes
2 7 ounce cans artichoke hearts
6 teaspoon Olive oil
2 Cloves garlic; minced
One fourth cup Chopped parsley
2 tablespoon Capers in vinegar
1/8 teaspoon White pepper
One fourth teaspoon Salt
2 Lemons
1 Hardboiled egg

Preheat the oven to 300 degrees. Place the eggplant, green pepper, onion,
and tomatoes in a covered dish and roast for 60 minutes. Allow the
vegetables to cool to room temperature, then peel and remove all seeds.
Slice the vegetables into strips and add the artichoke hearts. Set aside.

Heat 1 teaspoon of the olive oil in a small skillet and saut‚ the garlic
for 3 to 4 minutes. Add the parsley, capers, pepper, and salt. Squeeze the
lemons and add the juice to the remaining oil. Mix this well with the
garlic; then pour over the vegetables. Toss gently to coat and refrigerate
before serving. Garnish with cut or sliced up egg.

18 servings/Serving size: One half cup

Recipe for Saturday, 4/18/98

Do you have a basket of decorated Easter eggs sitting on your kitchen
counter? Why not put these hardboiled beauties to good use in one of this
week's healthy recipes. Today's recipe is from the cookbook How to Cook for
People with Diabetes.

You can order a copy of this and many other cookbooks from our online
bookstore or call 1800ADAORDER (18002326733).

Exchanges: Vegetable Exchange 1 Fat Exchange One half Calories 51
Calories from Fat 18 Total Fat 2g Cholesterol 15mg Sodium 58mg
Carbohydrate 8g Dietary Fiber 1g Protein 2g

Copyright © 1998 American Diabetes Association

MC formatted using MC Buster 2.0d & SNT on 4/19/98

Recipe by: http://www.diabetes.org/recipes

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 19, 1998