Alouette Crumbled Feta Mediterranean Caponata

Alouette Crumbled Feta Mediterranean Caponata

Alouette Crumbled Feta Mediterranean Caponata

45 minutes

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Details
  • Servings:   8
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
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Cuisine
  • side dish
Comments
Ingredients
  • 1 ounce Balsamic vinegar
  • 1 medium ea. eggplant, cut into ½-inch cubes (to yield 2 cups)
  • 1 package Alouette® Feta Mediterranean
  • 1/4 teaspoon Fresh thyme leaves
  • 1/4 cup Green Olives Chopped
  • 1 cup Onion, chopped in ½-inch dice
  • 1 tablespoon Pine nuts
  • 1/4 C; Diced tomatoes
  • 1/4 cup virgin olive oil
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.

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