Caponata (Italian Eggplant Dip): The Best Caponata (Italian Eggplant Dip) Recipe from Cook'n

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	Caponata (Italian Eggplant Dip)

Serves: 6

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Serving Size 1/2 cup

   5 cups (1 medium) eggplant, diced
   1 cup each chopped green bell peppers, chopped onion and sliced fresh mushrroms
   2 cloves garlic, minced
   1/2 cup each ESTEE ketchup and water
   1 tablespoon red wine vinegar
   1/2 teaspoon each ESTEE fructose, ESTEE Salt-It, and dried oregano
   2 tablespoons sliced pimientos, stuffed olives
   1 1/2 tablespoons pine nuts ESTEE Ranch Style Snack Crisps or Italian bread

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1. Spray large skillet with nonstick cooking spray; heat over medium heat. Add first 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.)

EXCHANGES
Starch 1

PYRAMID SERVINGS
Vegetable 3

NUTRITION FACTS
Calories 83(17 calories from fat)
Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 263 mg
Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 9 g
Protein 3 g

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