More Appetizers Recipes
Crumbled Feta Mediterranean Caponata
Ingredients
1/4 C virgin olive oil
1 C Onion, chopped in 1/2-inch dice
1 Tbsp. Pine nuts
1 ea. 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
Instructions
- 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.