Roasted Vegetable Caponata
Contributed by: David Kirsch of The Ultimate New York Diet
The Fastest Way to a Trimmer You! Lose Weight - and Keep it Off - in a New York Minute! By David Kirsch
When supermodel Heidi Klum needed to get into tip-top shape for the Victoria's Secret fashion show - just eight weeks after giving birth to her second child - she turned to a miracle worker, celebrity fitness trainer David Kirsch, and his Ultimate New York Diet.
But you don't have to be a celebrity - or a New Yorker - to reap the benefits of this fresh approach to a healthy, fit lifestyle. All you need is the desire to take control of your eating and your body and the willingness to change your life for the better. Once you take that first step to a new, improved you, there's no limit to how fabulous you can look and feel!
The Ultimate New York Diet provides the tools to slim down quickly and safely:
- A diet broken down into three phases over the course of eight weeks, so you can see results fast and be inspired to stay on track
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- 64 quick, easy-to-prepare recipes for healthy, satisfying meals
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David Kirsch, author of the wildly popular Ultimate New York Body Plan, has written this book for the needs of people with busy, multitasking lives - people who want to be on top of their game when it comes to their careers and their bodies. This is not just a diet; it's a life transformation. After completing The Ultimate New York Diet, your attitude toward food, exercise, and wellness will be forever changed and you'll finally have the key to a fit and fabulous body.
This versatile Mediterranean favorite is perfect as a side dish or as the featured main course for all of you vegetarians out there.
- 1 medium eggplant
- Nonfat cooking spray
- 1/2 cup chopped Vidalia onion
- 1/2 cup chopped fennel bulb
- 1/4 cup chopped celery
- 1 clove garlic, minced
- 1/3 cup sliced roasted red peppers (store-bought, or see Index for recipe)
- 4 canned plum tomatoes, chopped
- 1/2 cup juice from canned tomatoes
- 1/2 cup bottled water
- 1 tablespoon coarsely chopped fresh parsley
- 4 fresh basil leaves
- 2 teaspoons baby capers (optional)
Preheat the oven to 400 F. Wrap the eggplant in foil, and bake for 50 to 60 minutes, until tender when pricked with a fork. Cut the eggplant in half, and scoop out 1 cup roasted eggplant from the center. Set aside.
Heat a medium nonstick skillet over medium heat, and coat with cooking spray. Add the onion, and cook for 3 to 4 minutes, until onion begins to soften. Add the fennel, celery, and garlic, and cook for 3 minutes. Add the eggplant, roasted red peppers, plum tomatoes, juice, water, parsley, and basil. Simmer 15 to 20 minutes, until the liquid is absorbed and the vegetables are soft.
Remove the basil leaves and add the capers. Remove from heat, and cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature.
David Kirsch is the founder and owner of the Madison Square Club, celebrated for its custom-designed fitness training and nutritional counseling. Visit David's website at davidkirsch.com.
Serving Size: Makes 2 Servings
Nutritional Information: Per Serving: 86 calories, 3 g protein, 20 g carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber, 10 g sugar