* 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.