Alouette Crumbled Feta Mediterranean Caponata

1. 1

   * In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking.

2. 2

   Add the onions, pine nuts, and saute for 4 to 5 minutes until softened.

3. 3

   * Add the eggplant continue to cook for 5 more minutes.

4. 4

   Add the thyme, chopped tomato, olives, and balsamic vinegar.

5. 5

   Bring the mixture to a boil.

6. 6

   * Lower the heat and simmer the mixture for 5 minutes.

7. 7

   * Remove from the heat and allow to cool to room temperature.

8. 8

   * Fold in Alouette Feta Mediterranean Crumbles.

9. 9

   Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.

* Per serving · 4 servings · Values may vary.

No additional tips available.