Recipe for Caponata (Italian Eggplant Dip) 
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Yield:
6
Ingredients:
Amount Ingredient
Nonstick cooking spray
5 cup diced eggplant - (1 med)
1 cup chopped green pepper
1 cup chopped onion
1 cup sliced fresh mushrooms
2 x garlic cloves minced
1/2 cup Estee Ketchup
1/2 cup water
1 tbl red wine vinegar
1/2 tsp Estee Fructose
1/2 tsp Estee Salt-It
1/2 tsp dried oregano
2 tbl sliced pimento-stuffed olives
1/2 tbl pine nuts
Estee ranch-style snack crisps
Instructions:
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.

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