Directions:
- * In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, and saute for 4 to 5 minutes until softened.
- * Add the eggplant continue to cook for 5 more minutes. Add the thyme, chopped tomato, olives, and balsamic vinegar. Bring the mixture to a boil.
- * Lower the heat and simmer the mixture for 5 minutes.
- * Remove from the heat and allow to cool to room temperature.
- * Fold in Alouette® Feta Mediterranean Crumbles.
- Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.17 Kcal (733 kJ) | ||
| Calories from fat | 132.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 23% | |
|---|---|---|---|
| Sodium | 189.14mg | 8% | |
| Potassium | 295.9mg | 6% | |
| Total Carbs | 10.34g | 3% | |
| Sugars | 6.2g | 25% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 108.06 Kcal (452 kJ) | ||
| Calories from fat | 81.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.1g | 23% | |
|---|---|---|---|
| Sodium | 116.67mg | 8% | |
| Potassium | 182.53mg | 6% | |
| Total Carbs | 6.38g | 3% | |
| Sugars | 3.83g | 25% | |
| Dietary Fiber | 2.4g | 16% | |
| Protein | 1.03g | 3% | |
| Vitamin C | 3.2mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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