MENU
 
 
 
 

  • Caponata (Italian Eggplant Dip)

    0 votes
    Caponata (Italian Eggplant Dip)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Nonstick cooking spray
    • 5 c. diced eggplant - (1 med)
    • 1 c. minced green pepper
    • 1 c. minced onion
    • 1 c. sliced fresh mushrooms
    • 2 x garlic cloves chopped
    • 1/2 c. Estee Ketchup
    • 1/2 c. water
    • 1 Tbsp. red wine vinegar
    • 1/2 tsp Estee Fructose
    • 1/2 tsp Estee Salt-It
    • 1/2 tsp dry oregano
    • 2 Tbsp. sliced pimento-stuffed olives
    • 1 1/2 Tbsp. pine nuts Estee ranch-style snack crisps (or possibly Italian bread)

    Directions

    1. Spray large skillet with nonstick cooking spray; heat over medium heat. Add in next 5 ingredients; cook, stirring, 5 min. Reduce heat to low, simmer covered about 15 min.
    2. Add in remaining ingredients, and simmer an additional 30 min, stirring occasionally. Cold before serving. Serve with Estee ranch-style snack crisps or possibly Italian bread. (Bread not included in nutrient analysis below.)
    3. This recipe yields 6 servings.
    4. Serving size: 1/2 c..

    Similar Recipes

    Leave a review or comment