Recipe

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• 1/4 cup virgin olive oil
• 1 cup onion, chopped in 1/2-inch dice
• 1 tbsp. pine nuts
• 1 ea. medium eggplant, cut into 1/2-inch cubes (to yield 2 cups)
• 1/4 cup green olives chopped
• 1/4 tsp. fresh thyme leaves
• 1/4 cup; diced tomatoes
• 1 oz. balsamic vinegar
• 1 package. alouette feta mediterranean

• 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.