Caponata Recipe
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons olive oil
- 4 cups chopped, peeled eggplant
- 1 1/4 cups chopped zucchini
- 1/2 cup seeded, chopped tomato
- 2 tablespoons chopped pimento-stuffed olives
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 tablespoon pine nuts or slivered almonds
- Keebler® Toasteds® Crackers
- Or
- Keebler® Toasteds® Butter Crisp Crackers
- In large nonstick skillet cook onion and celery in oil until tender. Add eggplant, zucchini, tomato, olives, vinegar and sugar. Simmer, covered, about 8 minutes or until eggplant is tender.
- Uncover. Simmer, about 5 minutes more or until most of liquid evaporates. Season with salt and pepper. Cool slightly. Stir in pine nuts or almonds. Serve with crackers.
