Serves: 24
Total Calories: 50
1. In large skillet cook eggplant, red pepper, green pepper, onion and garlic in 2 tablespooons of oil for 2 to 3 minutes or until onion is tender. Add zucchini, summer squash and remaining oil. Cook and stir about 5 minutes or until eggplant starts to brown.
2. Stir in tomatoes and vinegar. Cook and stir for 4 to 6 minutes more or unti liquid evaporates and eggplant is very tender. Season with salt and pepper, if desired. Refrigerate at least 4 hours. Sprinkle with pinenuts and basil. Serve with crackers.
*NOTE: To toast pinenuts, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Eggplant Caponata recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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