Alouette Crumbled Feta Mediterranean Caponata |
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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 5 |
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This is a great recipe for a Saturday afternoon snack or great to bring to your next party! The salty feta with fresh tomato and eggplant is just wonderful on a toasted bread. Ingredients:
1/4 cup virgin olive oil |
1 cup onion, chopped in 1/2-inch dice |
1 tablespoon pine nuts |
1 medium eggplant, cut into 1/2-inch cubes (to yield 2 cups) |
1/4 cup green olives, chopped |
1/4 teaspoon fresh thyme leave |
1/4 cup diced tomato |
1 ounce balsamic vinegar |
1 container feta, mediterranean cheese from alouette |
Directions:
1. * 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.
2. * 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.
3. * Lower the heat and simmer the mixture for 5 minutes.
4. * Remove from the heat and allow to cool to room temperature.
5. * Fold in Alouette® Feta Mediterranean Crumbles.
6. Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.
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