This recipe is a belly fat reducing recipe – it contains monounsaturated fatty acids which are referred to as MUFAs.

Have your heard of MUFA? It is an acronym for monounsaturated fatty acids that has recently been studied, and has been shown to reduce belly fat when you incorporate small portions of MUFA into every meal.  This is a tasty low calorie recipe that includes monounsaturated fatty acids, refer to a  MUFA, that you can include in your diet and reduce belly fat!

get more information on MUFAs

Olive Caponata is a delicious classic Italian treat of ripe tomatoes, herbs, peppers, eggplant, garlic and olive oil a belly flighting ingredient.

INGREDIENTS:

1 firm medium eggplant
1/2 cup extra-virgin olive oil
8 ribs celery hearts, diced
2 medium onions, chopped
2 red bell peppers, seeded and chopped
1 1/2 teaspoons salt
2 pounds plum tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley
2 tablespoons crumbled dried celery leaves
8 large cloves garlic, thinly sliced
2 teaspoons fresh thyme leaves
1/4 cup balsamic vinegar
1 tablespoon sugar
1 tablespoon dried oregano
1 cup black olives, pitted
1 cup drained Cerignola green olives
1/4 cup drained capers, rinsed
Freshly ground black pepper to taste

DIRECTIONS:

1. Rinse the unpeeled eggplant, chop into 1/2 inch cubes, and set aside.

2. In a large frying pan, heat 1/4 cup of the oil over medium-low heat, and saute the fresh celery until translucent. Remove the celery from the pan and set aside.

3. In another large, 2-inch deep frying pan, heat the remaining oil over medium heat. Saute the onions and peppers until translucent and slightly tender. Add the salt, tomatoes, parsley, dried celery, and garlic, and simmer 20 minutes (the vegetables should be firm). Lower the heat and add the fresh celery and thyme. Stir all the ingredients, cook 5 minutes, remove the mixture from the heat, and set aside.

4. Cook the eggplant in the frying pan used for the celery over medium heat, about 5 minutes (the eggplant should remain firm). Stir in the vinegar. Add the eggplant to the tomato mixture, along with the sugar, oregano, olives, and capers. Season with pepper. Serve at room temperature.

Yields 4 pints.

This recipe is delicious, you definitely have to try it.

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