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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 20 |
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Don't be surprised when your guests request this recipe. Its an easy to make appetizer that combines eggplant, red pepper and garlic to make a mouthwatering spread to serve with crackers or other dippers. Ingredients:
1 tablespoon vegetable oil |
1 large eggplant, cut into cubes |
1 spanish onion, chopped |
1 large red bell pepper, chopped |
2 cloves garlic, minced |
1 (10.75 ounce) can campbell's® condensed tomato soup (regular or healthy request®) |
1 1/3 cups water |
1 teaspoon dried oregano leaves, crushed |
assorted pepperidge farm crackers |
Directions:
1. Heat the oil in a 6-quart saucepot over medium-high heat. Add the eggplant, onion, pepper and garlic and cook for 10 minutes or until the eggplant is tender-crisp.
2. Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.
3. Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.
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