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Southwestern Caponata Recipe


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     Southwestern Caponata

Category   Appetizers
Sub Category   Vegetarian
Servings   8-12
Preptime   40 min or so

2 cups diced eggplant/ 1/2 eggplant
1/2 cup yellow bell pepper seeded and diced
1/2 cup red bell pepper seeded and diced
1/2 cup green bell pepper seeded and diced
1/2 cup yellow onion minced
1/2 teaspoon garlic minced
1 cup diced tomatoes (Rotel Mexican is great)
3 teaspoons red wine vinegar
1 teaspoon capers ,drained
4 ounces goat cheese crumbled or Feta cheese
2 T. olive oil or more
3 T. pine nuts
salt/pepper to taste

Preheat oven to 350 degrees. Place pinenuts in oven 10 min to toast. Heat olive oil in saute pan over medium heat and add eggplant. Saute 15 minutes stirring often. Add more oil, then onions, peppers, and saute 10 minutes.
Add garlic, diced tomatoes, wine vinegar,capers, and pinenuts. Simmer over low heat for 30 minutes. Put mixture in small baking dish (can do ahead and even freeze at this point). Sprinkle goat cheese on top and back 30 minutes till bubbly. Serve on pumpernicle or rye rounds or toasted bread rounds.
Serving Suggestions
Good for 8 or more

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