* 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.
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.
This recipe has been added to the following public cookbooks:
I Heart Cheese!,
Sinister Side Dishes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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