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Roasted Eggplant Caponata

Roasted Eggplant Caponata recipe
photo by:kraft
Delicious. Fast preparation but 1 hr. in oven, so be prepared to wait. At the end, you will really enjoy it.
posted by
on 4/8/2007
10 min
3 hr 25 min
16 servings, 2 Tbsp. dip and 16 crackers
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What You Need

head  of garlic
Tbsp.  olive oil
large  eggplant (1-1/2 lb.)
can  (14-1/2 oz.) diced tomatoes, drained
cup  chopped fresh parsley
Tbsp.  chopped red onions
Tbsp.  balsamic vinegar
Tbsp.  KRAFT Shredded Parmesan Cheese
 Thin wheat snack crackers

Make It

HEAT oven to 375°F.

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.

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.

SPRINKLE eggplant mixture with cheese just before serving. Serve as a dip with the crackers.

Kraft Kitchens Tips

Make Ahead
Eggplant mixture can be refrigerated up to 24 hours before using as directed.
How to Serve Warm
Spoon dip into microwaveable bowl just before serving. Microwave on HIGH 1 min. or just until warmed, stirring after 30 sec.
Creative Leftovers
Store leftover roasted garlic in tightly covered container in refrigerator. Spread onto your favorite crackers, then top with any leftover eggplant mixture. Or, stir the garlic into your favorite pasta dish.
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