This is a delicious sauce and it is high in fibre! I use it to bake
chicken or pork, and I will use it on spaghetti squash when I move on to
OWL. It is from Chatelaine magazine. I will include the link, but I will
also give the recipe here.

I entered the ingredients into Fitday.com, and discovered that
Chatelaine's nutritional info differs. I trust fitday, so I will post
the nutritional info from there as well.

"This big-batch vegetarian sauce bursts with goodness from roasted
eggplant, tangy olives, capers and tomatoes.
First published in Chatelaine's 03/2004 issue.
© Rogers Media Publishing Inc."
http://www.chatelaine.com/applicatio...sp?cid=1418338


Chunky Mediterranean Eggplant Sauce

Preparation time 20 minutes
Roasting Time 1 hour
Cooking time 33 minutes
Makes 13 cups (3.25 L)

Ingredients:
2 large eggplants
1 head garlic
Olive oil I used 1/4 tsp in fitday
4 peppers, a mix of colours
2 onions
6 anchovies (optional)
1/2 cup (125 mL) black olives, preferably kalamata
1/3 cup (75 mL) drained capers
2 (28-oz/796-mL) cans plum tomatoes
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) dried oregano leaves
1/2 tsp (2 mL) salt
1 tsp (5 mL) freshly ground black pepper
1/2 cup (125 mL) chopped fresh parsley

Directions:

1. To roast eggplant, preheat oven to 400F (200C) or see Microwaved
eggplant, below. Cut eggplants in half lengthwise. Place skin side down
on a foil-lined baking sheet. Cut top third off a whole head of unpeeled
garlic and discard. Lightly drizzle olive oil over cut surface of
garlic. Place beside eggplant. Roast until very soft, about 1 hour. To
cool quickly, set eggplant and garlic on a plate and refrigerate.

2. Meanwhile, core and seed peppers. Then cut into 1-inch (2.5-cm)
pieces. Coarsely chop onions and anchovies. Pit olives, then coarsely
chop. Lightly coat a large wide saucepan with oil and set over
medium-high heat. When hot, add peppers, onions and anchovies. Stir
frequently, until onions soften, 3 to 4 minutes. Add olives, capers,
tomatoes, sugar, oregano, salt and pepper. Bring to a boil, stirring
often and breaking up tomatoes. Remove pan from heat, cover and let
stand at room temperature until eggplant is ready.

3. When eggplant is cool enough to handle, scoop flesh into a bowl. Then
gently squeeze garlic from skins. Set saucepan with sauce over
medium-high heat. Stir in eggplant and garlic. Bring to a boil, then
reduce heat to low. Cover and simmer, stirring occasionally, 30 minutes.
Stir in parsley.

Chatelaine's Nutrients per 1 cup (250 mL)
2.9 g protein, 2.4 g fat, 18 g carbohydrates, 4.3 g fibre, 1.6 mg iron,
68 mg calcium, 93 calories, 552 mg sodium; High in fibre

Fitday's Nutrients per 1 cup:
3.46 g protein, 5.38 g fat*, 17.62 g carbohydrates, 5.31 g fibre, 120.85
calories* -- *the difference in fat maybe due to the olive oil,
Chatelaine didn't specify a measurement, but I decided on 0.25 tsp).

"Microwaved eggplant
Cut eggplants in half lengthwise. Slice one-third from top of a whole
head of unpeeled garlic and discard. Lightly drizzle olive oil over top.
Place two eggplant halves, skin side down, on a microwave-safe dish. Add
garlic head. Cover loosely with plastic wrap. Microwave on high until
eggplant is soft, 8 to 10 minutes. Let cool. Meanwhile, repeat with
remaining eggplant. Continue recipe at step 2.

Cover and refrigerate sauce up to 5 days. Spoon over a cheese omelette
or use as a sauce with roast chicken or fish.

From the freezer
Seal sauce into a freezer bag. Freeze up to 2 months. Defrost and heat
in microwave or saucepan with leftover beef or chicken."

If anyone tries this, please let me know if you enjoyed it.

Oh, and for those of you who feel the need to respond to this post to
state that it uses up too much of your carb allowance for one meal: Save
your energy. So what, no one cares, we all make our own decisions on how
we distribute our carbs during the day.
--
Deb
230/207/135
June 2002 - 260; Dec 2002 - 210; March 2004 - 230
Goal for May 31 - 209, reached on May 30
Goal for June 30 - 199