Alouette Crumbled Feta Mediterranean Caponata
By: Corrinne
Published: Thursday, December 10, 2009 - 3:46pm

Ingredients




1/4 cup virgin olive oil
1 cup Onion, chopped in ½-inch dice
1 tablespoon Pine nuts
1 medium ea.   eggplant, cut into ½-inch cubes (to yield 2 cups)
1/4 cup Green Olives Chopped
1/4 teaspoon Fresh thyme leaves
1/4 C;  Diced tomatoes
1 ounce Balsamic vinegar
1 package Alouette® Feta Mediterranean

Preparation

1 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. 2 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. 3 Lower the heat and simmer the mixture for 5 minutes. 4 Remove from the heat and allow to cool to room temperature. 5 Fold in Alouette® Feta Mediterranean Crumbles 6 Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.

About


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.