Caponata (Italian Eggplant Dip)

Recipe Ingredients

		Nonstick cooking spray
5 cups	730g / 25oz	Diced eggplant - (1 med)
1 cup	146g / 5.1oz	Chopped green pepper
1 cup	62g / 2.2oz	Chopped onion
1 cup	237ml	Sliced fresh mushrooms
2		Garlic cloves - minced
1/2 cup	118ml	Estee Ketchup
1/2 cup	118ml	Water
1 tablespoon	15ml	Red wine vinegar
1/2 teaspoon	2.5ml	Estee Fructose
1/2 teaspoon	2.5ml	Estee Salt-It
1/2 teaspoon	2.5ml	Dried oregano
2 tablespoons	30ml	Sliced pimento-stuffed olives
1 1/2 tablespoons	22ml	Pine nuts
		Estee ranch-style snack crisps
		= (or Italian bread)

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.

Source:
American Diabetes Association at http://www.diabetes.org

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