Crumbled Feta Mediterranean Caponata Recipe

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

How to make Crumbled Feta Mediterranean Caponata

  • 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.

Question from the Chef

“What's your favorite way to cook with thyme?”

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