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How to make it

  • * 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.

Reviews & Comments 2

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    " It was excellent "
    mjcmcook ate it and said...
    I Love this "5"FORK!!!!!recipe with
    all of the great 'Flavors' going on~!
    One (?)~ what can I use 'IF' I cannot find
    'Alouette-Feta Mediterranean'Crumbles~?
    Nice to see You 'posting recipes'~
    P.S. Photo~'FLAGGED'~
    Was this review helpful? Yes Flag
    " It was excellent "
    hot_it_up ate it and said...
    These flavors sound very good and well balanced. \0

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