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Eggplant Caponata with Hummus
Eggplant Caponata with Hummus

Eggplant Caponata with Hummus

25 Min(s)
25 Min(s) Prep
Healthy Living
Why pay for a jar of eggplant caponata at a specialty store when you can make it for less at home? Plus this recipe features a bonus: hummus!
What You Need
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18 servings
Original recipe yields 18 servings
1/4 cup extra virgin olive oil
1 small eggplant (3/4 lb.), cut into 1/2-inch cubes
1/4 cup finely chopped red pepper s
3 Tbsp. finely chopped onion s
2 Tbsp. chopped fresh parsley
2 tsp. ground cumin
1 tsp. garlic powder
1/4 tsp. ground coriander
1/4 tsp. smoked paprika
3/4 cup ATHENOS Original Hummus
36 round buttery cracker s
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Let's Make It
1
Heat oil in large skillet on medium-high heat. Add eggplant, peppers and onions; cook 6 to 7 min. until tender, stirring occasionally. Stir in parsley and seasonings.
2
Spread each cracker with 1 tsp. hummus. Top each with about 2 tsp. of the eggplant mixture.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 95mg
4%
Total Carbohydrates 7g
3%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 1g
2%
Vitamin A
2%
Vitamin C
4%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
18 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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