Cooking Index - Cooking Recipes & IdeasCaponata (Italian Eggplant Dip) Recipe - Cooking Index

Caponata (Italian Eggplant Dip)

Courses: Dips and Spreads
Serves: 6 people

Recipe Ingredients

  Nonstick cooking spray
5 cups 730g / 25ozDiced eggplant - (1 med)
1 cup 146g / 5.1ozChopped green pepper
1 cup 62g / 2.2ozChopped onion
1 cup 237mlSliced fresh mushrooms
2   Garlic cloves - minced
1/2 cup 118mlEstee Ketchup
1/2 cup 118mlWater
1 tablespoon 15mlRed wine vinegar
1/2 teaspoon 2.5mlEstee Fructose
1/2 teaspoon 2.5mlEstee Salt-It
1/2 teaspoon 2.5mlDried oregano
2 tablespoons 30mlSliced pimento-stuffed olives
1 1/2 tablespoons 22mlPine 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.

American Diabetes Association at


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