Caponata (Italian Eggplant Dip) Recipe Recipe

Name: Caponata (Italian Eggplant Dip) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 5 c. diced eggplant - (1 med); 1 c. minced green pepper; 1 c. minced onion; 1 c. sliced fresh mushrooms; 2 x garlic cloves chopped; 1/2 c. Estee Ketchup; 1/2 c. water; 1 Tbsp. red wine vinegar; 1/2 tsp Estee Fructose; 1/2 tsp Estee Salt-It; 1/2 tsp dry oregano; 2 Tbsp. sliced pimento-stuffed olives; 1 1/2 Tbsp. pine nuts Estee ranch-style snack crisps (or possibly Italian bread)

Servings: persons

Nonstick cooking spray
5 c. diced eggplant - (1 med)
1 c. minced green pepper
1 c. minced onion
1 c. sliced fresh mushrooms
2 x garlic cloves chopped
1/2 c. Estee Ketchup
1/2 c. water
1 Tbsp. red wine vinegar
1/2 tsp Estee Fructose
1/2 tsp Estee Salt-It
1/2 tsp dry oregano
2 Tbsp. sliced pimento-stuffed olives
1 1/2 Tbsp. pine nuts Estee ranch-style snack crisps (or possibly Italian bread)

1
Spray large skillet with nonstick cooking spray; heat over medium heat.
2
Add in next 5 ingredients; cook, stirring, 5 min.
3
Reduce heat to low, simmer covered about 15 min.
4
Add in remaining ingredients, and simmer an additional 30 min, stirring occasionally.
5
Cold before serving.
6
Serve with Estee ranch-style snack crisps or possibly Italian bread.
7
(Bread not included in nutrient analysis below.)
8
This recipe yields 6 servings.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Nonstick cooking spray, 5 c. diced eggplant - (1 med), 1 c. minced green pepper, 1 c. minced onion, and more.

Yes, Caponata (Italian Eggplant Dip) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata (Italian Eggplant Dip) Recipe

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