Alouette Crumbled Feta Mediterranean Caponata

6 steps · 45 min total

1. 01

   Heat the Olive Oil

   In a large 12 to 14-inch sauté pan, set over medium heat, warm the olive oil until it's hot but not smoking.
2. 02

   Sauté Onions and Pine Nuts

   Add the chopped onions and pine nuts to the hot oil. Sauté for 4 to 5 minutes, stirring occasionally, until the onions have softened.
3. 03

   Add Eggplant

   Stir in the diced eggplant and continue to cook for another 5 minutes, allowing the eggplant to soften slightly.
4. 04

   Simmer Caponata

   Add the thyme, chopped tomatoes, olives, and balsamic vinegar to the pan. Bring the mixture to a boil.

   Lower the heat and let it simmer gently for 5 minutes, allowing the flavors to meld.

5. 05

   Cool and Add Feta

   Remove the caponata from the heat and set it aside to cool completely to room temperature. Once cool, gently fold in the crumbled feta.
6. 06

   Serve Caponata

   Serve the caponata spooned onto crostini, or place it in a bowl in the center of the table with crostini on the side for guests to help themselves.