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 treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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