Caponata (Italian Eggplant Dip) Recipe

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0 votes | 661 views
Servings: 6

Ingredients

Cost per serving $0.70 view details
  • 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..

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Nutrition Facts

Amount Per Serving %DV
Serving Size 134g
Recipe makes 6 servings
Calories 32  
Calories from Fat 2 6%
Total Fat 0.25g 0%
Saturated Fat 0.05g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 240mg 7%
Total Carbs 7.07g 2%
Dietary Fiber 2.8g 9%
Sugars 3.01g 2%
Protein 1.41g 2%
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