Celery With Tomatoes, Olives and Capers

Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 medium onion, diced
• 1  lb celery (about 6 ribs of celery)
• 1  cup  canned diced tomato
• 1 -2  tablespoon capers
• 8  large  olives, chopped
• 2  tablespoons  minced fresh basil
•  salt & pepper

Directions

1. In a large skillet, heat the oil on medium heat until shimmery.
2. Add the onion, stir well to coat with oil, let cook while preparing the celery.
3. Trim the celery ends, cut ribs in thirds lengthwise, then into two-inch lengths.
4. Add the celery, stir well, then let cook undisturbed for 4 minutes. Stir, then pour in tomatoes, turn down the heat to medium low, cover and let cook until celery is tender, about 20 minutes.
5. Uncover and stir in capers and olives and cook til warmed through and tomato juice cooks almost all the way down. Stir in basil.
6. Season to taste.
7. Serve immediately. Enjoy!