Caponata Italian Eggplant Dip

Caponata Italian Eggplant Dip

Serves: 6
 
 
Condiments and Dips
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Caponata Italian Eggplant Dip , you'll need:
  • Nonstick cooking spray
  • 5 cups diced eggplant - (1 med)
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves minced
  • 1/2 cup Estee Ketchup
  • 1/2 cup water
  • 1 tbsp red wine vinegar
  • 1/2 tsp Estee Fructose
  • 1/2 tsp Estee Salt-It
  • 1/2 tsp dried oregano
  • 2 tbsp sliced pimento-stuffed olives
  • 1
  • 1/2 tbsp pine nuts Estee ranch-style snack crisps = (or Italian bread)

Method

  • Spray large skillet with nonstick cooking spray; heat over medium heat
  • Add next 5 ingredients; cook stirring 5 minutes
  • Reduce heat to low simmer covered about 15 minutes.
Nutritional Facts (Per Serving)
Calories 83, Calories from Fat 17, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 263mg, Carbohydrate 17g, Dietary Fiber 3g, Sugars 9g, Protein 3g.
Source:
American Diabetes Association. Official site: diabetes.org. 07-10-2002. Copyright: © American Diabetes Association, 1998
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