Caponata (Italian Eggplant Dip) Recipe

• 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.
9. Serving size: 1/2 c..

nonstick cooking spray, eggplant , green pepper, onion, mushrooms, garlic, ketchup, water, red wine vinegar, salt, oregano, olives, nuts

Taken from cookeatshare.com/recipes/caponata-italian-eggplant-dip-99283 (may not work)