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Ingredients Jump to Instructions ↓

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

  2. 1 cup 146g / 5.1oz Chopped green pepper

  3. 1 cup 62g / 2 1/5oz Chopped onion

  4. 1 cup 237ml Sliced fresh mushrooms

  5. 2 Garlic cloves - minced

  6. 1/2 cup 118ml Estee Ketchup

  7. 1/2 cup 118ml Water

  8. 1 tablespoon 15ml Red wine vinegar

  9. 1/2 teaspoon 2 1/2ml Estee Fructose

  10. 1/2 teaspoon 2 1/2ml Estee Salt-It

  11. 1/2 teaspoon 2 1/2ml Dried oregano

  12. 2 tablespoons 30ml Sliced pimento-stuffed olives

  13. 1 1/2 tablespoons 22ml Pine nuts Estee ranch-style snack crisps

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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.) This recipe yields 6 servings. Serving size: 1/2 cup. Exchanges Per Serving: 1 Starch. 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.

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