Tutti Fatty

The name of this dish is a playful nod to the Italian tutti frutti, usually a mix of sweetened dried fruit. Here, we also use fruits—but the savory kind: eggplants and peppers. Instead of sugar, they’re soaked in fat, hence Tutti Fatty.

The fat can feel heavy if you’re new to keto, so the vegetables may be drained and the fat reserved for other dishes.

Ingredients:

  • 1 cup of healthy fat (butter, avocado oil, high-oleic sunflower, olive oil, etc.)

  • 1 large bell pepper (or 2 smaller), diced

  • 1 large eggplant (or 2 small, or a mix with Asian eggplants), peeled if non-organic, diced

  • 2–3 Tbsp red wine

  • Salt, to taste

Instructions:

  1. Add the fats: Add the fats to a large wide pan. Let them melt slowly over medium heat if saturated fat is used.

  2. Cook the peppers: Add the diced peppers. Raise the heat to high and sauté, watching carefully so they don’t burn.

  3. Prepare and add the eggplants: Dice the eggplants (peel if non-organic). Add them carefully to the pan—it will be full. Stir gently so they soak up the fat fully. Add more oil if needed.

  4. Fry slowly: Keep the heat high and stir regularly, guided by smell. The eggplants should soften fully and brown just a little, not burn. This takes time.

  5. Finish with wine: Add a splash of red wine, stir until it blends in.

  6. Serve warm: The side pairs especially well with leaner meats.

Total Nutrition Information

  • Calories: 1932

  • Fat: 200g

  • Protein: 8g

  • Net Carbs: 25g

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