This is a print preview of "Caponata (Italian Eggplant Dip)" recipe.

Caponata (Italian Eggplant Dip) Recipe
by Global Cookbook

Caponata (Italian Eggplant Dip)
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  Servings: 6

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..