Aubergine Provencale Recipe

• 1 c. Real Italian Sauce (see recipe) (or possibly prepared spaghetti sauce)
• 1/4 tsp coarsely-grnd black pepper
• 1 lb aubergines - (abt 2 small)
• 2 Tbsp. Low-Calorie Italian-Style Dressing (see recipe)
• 4 x lettuce leaves
• 1 Tbsp. snipped fresh parsley
• 1 tsp liquid removed capers

1. Preheat oven to 350 degrees.
2. Mix Real Italian Sauce with pepper and chill.
3. Slice hard top of aubergine but leave skin on and slice them in half lengthwise.
4. Pierce aubergine top and through skin several times with a fork.
5. Brush aubergine all over with the Low-Calorie Italian-Style Dressing; place in a baking pan.
6. Bake 25 to 30 min, turning and basting after 15 min.
7. Refrigerateaubergine.
8. When ready to serve, line plates with lettuce, add in a piece of aubergine, top with 1/4 c. chilled Real Italian Sauce, and sprinkle with snipped parsley and a few capers.
9. This recipe yields 4 servings.
10. Note: For low-sodium diets modify Real Italian Sauce recipe and omit capers.

italian sauce, black pepper, aubergines abt, dressing, parsley, capers

Taken from cookeatshare.com/recipes/aubergine-provencale-71683 (may not work)