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Roasted Eggplant Caponata

  • 16servings
  • 205minutes
  • 170calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head of garlic

  2. 1 Tbsp. olive oil

  3. 1 large eggplant (1-1/2 lb.)

  4. 1 can (14-1/2 oz.) diced tomatoes , drained

  5. 1/4 cup chopped fresh parsley

  6. 2 Tbsp. chopped red onion s

  7. 2 Tbsp. balsamic vinegar

  8. 1 Tbsp. KRAFT Shredded Parmesan Cheese

  9. WHEAT THINS Original Snacks

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375°F.

  2. CUT 1/2-inch-thick slice off top of garlic, exposing cloves; discard top. Brush cut-side of garlic lightly with oil; wrap tightly in foil. Place on baking sheet. Pierce eggplant in several places with fork or sharp knife. Place on baking sheet with garlic. Bake 50 min. to 1 hour or until both are tender; cool slightly.

  3. PEEL eggplant, then cut into small pieces; place in medium bowl. Mince 3 garlic cloves. Add to eggplant along with tomatoes, parsley, onions and vinegar; mix well. Refrigerate 2 hours. Meanwhile, refrigerate remaining garlic for another use.

  4. SPRINKLE eggplant mixture with cheese just before serving. Serve as a dip with the WHEAT THINS.

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