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.
* 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (105g) | ||
Recipe Makes: 8 | ||
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Calories: 107 | ||
Calories from Fat: 81 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 164.9mg | 6 % | |
Potassium 193.2mg | 5 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 3.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 107
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