Alouette Crumbled Feta Mediterranean Caponata

Alouette Crumbled Feta Mediterranean Caponata

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

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.


1/4 cup virgin olive oil
1 cup Onion; chopped in 1/2-inch dice
Pine nuts
1 medium eggplant; cut into 1/2-inch cubes (to yield 2 cups
1/4 cup Green Olives; Chopped
1/4 tsp. Fresh thyme leaves
1/4 cup tomatoes; Diced
1 oz. Balsamic vinegar
1 package Alouette® Feta Mediterranean

Original recipe makes 8



* 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.

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Alouette Crumbled Feta Mediterranean Caponata

Calories Per Serving: 107 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Alouette 6y ago

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