Caponata (Italian Eggplant Dip) from Healthy Diabetic Recipes

Caponata (Italian Eggplant Dip) Recipe

Recipe Ingredients:

Nonstick cooking spray
5 cups diced eggplant - (1 med)
1 cup chopped green pepper
1 cup chopped onion
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup Estee Ketchup
1/2 cup water
1 tbsp red wine vinegar
1/2 tsp Estee Fructose
1/2 tsp Estee Salt-It
1/2 tsp dried oregano
2 tbsp sliced pimento-stuffed olives
1 1/2 tbsp 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"
S(Formatted for MC6):
"07-10-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"

Servings: 6

When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

~ Gelett Burgess, 'Look Eleven Years Younger' (1937).

 

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