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The Recipe Instructions |
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Ingredients
Nonstick cooking spray
5 cup 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)
Directions
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"
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Per Serving (excluding unknown items): 34 Calories; 1g Fat (29.5% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 6
Diet Caponata (Italian Eggplant Dip) Recipe brought to you by Diet Recipes To-Go
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