Caponata
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 16
Ingredients:
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons olive oil
- 4 cups cubed, peeled eggplant
- 1 1/4 cups chopped zucchini
- 1/2 cup seeded, chopped tomato
- 2 tablespoons chopped pimiento-stuffed olives
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 tablespoon pine nuts or slivered almonds
- Kelloggs® Toasteds® Harvest Wheat crackers Buy Now
- (KICRecipeIngredient-49271)
- Kelloggs® Toasteds® Buttercrisp crackers Buy Now
Directions:
1. In large nonstick skillet cook onion and celery in olive oil until tender. Add eggplant, zucchini, tomato, olives, vinegar and sugar.
2. Cover and simmer for 8 minutes or until eggplant and squash are tender. Simmer, uncovered for 5 to 10 minutes more or until most of the liquid has evaporated. Season with salt and pepper. Remove from heat and cool slightly.
3. Stir in the pine nuts or slivered almonds. Serve with great Kelloggs® Toasteds® Harvest Wheat crackers
