Alouette Crumbled Feta Mediterranean Caponata
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 of Alouette Crumbled Feta Mediterranean Caponata
1/4 c virgin olive oil
1 c Onion, chopped in 1/2-inch dice
1 Tbsp. Pine nuts
1 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
Preparation of Alouette Crumbled Feta Mediterranean Caponata
* 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.
Alouette Crumbled Feta Mediterranean Caponata
Cuisine: Italian
Main Ingredient: eggplant
Alouette Crumbled Feta Mediterranean Caponata
Servings: 8 Servings/Total Time (median)
Category: Spring Season Food
0 comments