You possibly will not accept that you could lose weight while on a diet plan which includes caponata but it is obtainable. It is fundamental to not eat caponata or other high calorie caponata every day but in moderation.

For example, I allow myself moderately high calorie food one meal per week. I eat a low calorie diet 6 days a week, say 1200 to 1600 calories a day, and then on the 7th day, I eat whatever I like – within reason of course.

I have been using this method for the last month and it has enabled me to lose 5 kilos. I have not changed my exercise regime or taken any supplements or diet aids. I have only been conscious of what I eat on most days and then eat whatever I feel like one day per week.

I also think it is helpful if you have some support when trying to lose weight and for that I joined the Biggest Loser club. They have many tools to show you how to monitor your progress and attain your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat italian food. I never imagined|thought|believed I could lose 5 kilos while eating italian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some italian food, I suggest|advise|propose you make caponata which is one of my favourite|most admired|most adored|best loved italian recipes.

Caponata (Aubergine Salad)

1 pound eggplant, cut into cubes
2 tablespoons olive oil
4 stalks celery, sliced
1 onion, sliced
8 ounces tomatoes, peeled and chopped
2 tablespoons capers
2 tablespoons pine nuts
1 tablespoon granulated sugar
1/2 cup red wine vinegar
1/4 cup large green olives
Salt, to taste
Pepper, to taste

Sprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour.

Dry them thoroughly on paper towels. Heat plenty of olive oil in a skillet and fry the eggplant until they are brown. Drain on paper towels.

Fry celery in the same oil as the eggplant and, when brown, remove from the pan. Add onion and cook until soft. Add tomatoes and cook gently for 10 minutes.

Add remaining ingredients, return the eggplant and celery to the pan, and simmer another 5 minutes. You may can this or serve it cold after making.

To can, pour into glass jars, seal and boil for 20 minutes. It will keep for months.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.