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18
1 medium (about 1 lb.)
eggplant
1 cup sliced fresh
mushrooms
1
⁄2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 medium tomato,
seeded and chopped
2 tablespoons lemon
juice
1 teaspoon dried
oregano
3
⁄4 teaspoon salt
2 tablespoons reduced-
sodium chicken
broth or water
Pierce whole eggplant several times with fork. Place
in baking pan; bake at 400°F for 40 to 50 minutes,
or until very tender. Cool 5 to 10 minutes. Peel and
cube.
Place mushrooms, onion, garlic, and oil in medium
non-stick skillet. Cook and stir over medium heat
until mushrooms are tender. Add tomato, lemon
juice, oregano, and salt. Cook 10 minutes, stirring
frequently. Cool 5 minutes.
Place eggplant, mushroom mixture, and chicken
broth in blender jar. Cover and blend at PUREE until
smooth, about 30 to 45 seconds, scrape sides of
blender jar, if necessary.
Serve with vegetable dippers, crackers, or pita
wedges.
Yield: 3 cups; 24 (2 tablespoons) servings.
Per serving: About 14 cal, 0 g pro, 2 g car, 1 g fat,
0 mg chol, 76 mg sod.
Caponata
2tablespoons chopped
onion
1 clove garlic, minced
2teaspoons olive oil
1 cup light ricotta
cheese
1
⁄4 cup egg substitute or
1 egg
1
⁄4 teaspoon salt
1 package (9 or 10 oz.)
frozen chopped
spinach, thawed and
pressed dry
2 chunks (1-inch each)
red bell pepper
2 tablespoons drained,
sliced water
chestnuts
1
⁄4 teaspoon crushed
red pepper flakes
4 pita loaves (6 or
7 inches in diameter),
halved to make 8
rounds lightly
toasted
Place onion, garlic, and olive oil in small non-stick
skillet. Cool and stir over medium heat until onion
is crisp-tender.
Place ricotta, egg substitute, and salt in blender jar.
Cover and blend at CHOP until mixed, about
10 seconds. Scrape down sides, if necessary. Add
onion mixture, spinach, bell pepper, water
chestnuts, and red pepper flakes. Blend at MIX until
mixed, 30 to 45 seconds; scrape sides of blender
jar, if necessary.
Spoon about
1
⁄4 cup mixture on each pita loaf.
Place loaves on large baking sheet. Bake at 350°F
for 9 to 11 minutes, until set. Cut each loaf into
6 wedges.
Yield: 48 appetizers (3 appetizers per serving).
Per serving: About 73 cal, 4 g pro, 10 g car,
2 g fat, 4 mg chol, 150 mg sod.
Spinach Pita Wedges