Crumbled Feta Mediterranean Caponata


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

  • 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.