Caponata (Italian Eggplant Dip) Recipe - Cooking Index
Dips and Spreads recipe for Caponata (Italian Eggplant Dip) - Spray large skillet with nonstick cooking spray; heat over medium heat. Add next 5 ingredients; cook, stirring, 5 minutes. Reduce heat to...
Ingredients
- Nonstick cooking spray
- 5 cups / 730g / 25oz Diced eggplant - (1 med)
- 1 cup / 146g / 5.1oz Chopped green pepper
- 1 cup / 237ml Chopped onion
- 2 Sliced fresh mushrooms
- Garlic cloves - minced, 1/2 cup / 118ml
- Estee Ketchup, 1/2 cup / 118ml
- Water, 1 tablespoon / 15ml
- Red wine vinegar, 1/2 teaspoon / 2.5ml
- Estee Fructose, 1/2 teaspoon / 2.5ml
- Estee Salt-It, 1/2 teaspoon / 2.5ml
- Dried oregano, 2 tablespoons / 30ml
- Sliced pimento-stuffed olives, 1 1/2 tablespoons / 22ml
- Pine nuts
- Estee ranch-style snack crisps
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