Course : Dips
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 spray nonstick cooking spray
5 cups eggplant -- diced (1 medium)
1 cup chopped green pepper
1 cup chopped onion
1 cup sliced fresh mushrooms
2 cloves garlic
1/2 cup estee ketchup
1/2 cup water
1 tablespoon red wine vinegar
1/2 teaspoon estee fructose
1/2 teaspoon estee salt-it -- and
1/2 teaspoon dried oregano
2 tablespoons sliced pimento-stuffed olives
1 1/2 tablespoons pine nuts
1 package estee ranch style snack crisps -- or italian bread

Preparation / 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.) 6 servings/Serving size: 1/2 cup


Nutritional Information:

52 Calories (kcal); 1g Total Fat; (20% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes