Alouette Crumbled Feta Mediterranean Caponata |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a wonderful appetizer for any party! Caponata is traditionally a Sicilian eggplant dish but there are a lot of variations available. This recipe is just wonderful with feta, olives and pine nuts. Ingredients:
1/4 c virgin olive oil |
1 c 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 c green olives chopped |
1/4 tsp. fresh thyme leaves |
1/4 c; diced tomatoes |
1 oz. balsamic vinegar |
1 pkg. alouette® feta mediterranean |
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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