• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Caponata (Italian Eggplant Dip)

  • 6servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 5 cups 730g / 25oz Diced eggplant - (1 med)

  3. 1 cup 146g / 5.1oz Chopped green pepper

  4. 1 cup 62g / 2 1/5oz Chopped onion

  5. 1 cup 237ml Sliced fresh mushrooms

  6. 2 Garlic cloves - minced

  7. 1/2 cup 118ml Estee Ketchup

  8. 1/2 cup 118ml Water

  9. 1 tablespoon 15ml Red wine vinegar

  10. 1/2 teaspoon 2 1/2ml Estee Fructose

  11. 1/2 teaspoon 2 1/2ml Estee Salt-It

  12. 1/2 teaspoon 2 1/2ml Dried oregano

  13. 2 tablespoons 30ml Sliced pimento-stuffed olives

  14. 1 1/2 tablespoons 22ml Pine nuts

  15. Estee ranch-style snack crisps

  16. (or Italian bread)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add remaining ingredients, and simmer an additional 30 minutes, stirring occasionally. Cool before serving. Serve with Estee ranch-style snack crisps or Italian bread. (Bread not included in nutrient analysis below.)

  3. This recipe yields 6 servings. Serving size: 1/2 cup.

  4. Exchanges Per Serving: 1 Starch.

  5. Nutrition Facts: 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback