Eggplant Caponata

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Eggplant Caponata

Add this ethnic best seller to your late night and appetizer menus.

Serves: 24


	Ingredients 3 oz olive oil 10 oz eggplant, medium, diced 5 oz zucchini, medium, diced 6 oz summer squash, medium, diced 1 red bell pepper, medium, diced 1 green bell pepper, medium, diced 1 yellow onion, small, diced 4 oz sun-dried tomatoes, sliced 3 oz balsamic vinegar 3 garlic cloves, creamed Salt and black pepper, to taste. 3 oz pine nuts, toasted for garnish 1/4 oz basil, sliced for garnish

Method

Sauté vegetables in olive oil until slightly browned. Add remaining ingredients except for basil and pine nuts needed for garnish. Stew mixture until flavor has developed, about 5 minutes. Adjust the seasoning with salt and black pepper. Garnish with pine nuts and basil.

Serve with an assortment of FSA and Keebler crackers.