You may also like
Categories:
onions garlic tomatoes eggplant red bell pepper celery olives capers red wine vinegar water pine nuts salt olive oil pita bread
Viewed: 49 - Published at: a year agoIngredients
- 2 cups onions, medium dice King Sooper's 1 lb For $0.99 thru 02/09
- 2 Tbsp. garlic, finely chopped, divided
- 3 cups plum tomatoes, large dice King Sooper's 1 lb For $0.99 thru 02/09
- 3 cups eggplant, 1/2" sliced, grilled, then cubed
- 1-1/2 cups red bell pepper, grilled, diced Target 1 pkg For $2.99 thru 02/06
- 1 cup celery, sliced, blanched
- 1 cup Kalamata olives, pitted, roughly chopped
- 1/2 cup capers, drained
- 1/4 cup red wine vinegar
- 1 cup water
- 1/4 cup pine nuts, toasted
- salt and pepper to taste
- 1/4 cup olive oil
- 24 pieces pita bread, cut into quarters
- POLLY-O Fresh Mozzarella, Ovoline, 1/4" sliced
Method
- 1.
- To prepare the caponata, saute onions and a tablespoon of garlic until lightly browned.
- Add tomatoes and cook 2 minutes more.
- Add eggplant, red peppers, celery, olives and capers.
- Cook until the juices in the pan have evaporated, then add vinegar and water.
- Cook for another 15 minutes until the vegetables are softened and have a chunky sauce consistency.
- Add pinenuts.
- Season to taste with salt and pepper.
- Hold warm until needed.
- 2.
- To prepare the pita crisps, combine olive oil and remaining garlic.
- Brush mixture on all the pita bread.
- Place in a preheated 450F oven for 8 minutes or until golden brown.
- Cool.
- Store in an airtight container.
- 3.
- For each serving, layer 1 pita crisp, 1 oz.
- fresh mozzarella, 1 oz.
- caponata, 1 oz.
- fresh mozzarella, 1 oz.
- caponata.
- Repeat process for second level
- Note: Garnish with caperberries and toasted pinenuts.
