Caponata Appetizer
Don't be surprised when your guests request this recipe. Its an easy to make appetizer that combines eggplant, red pepper and garlic to make a mouthwatering spread to serve with crackers or other dippers.
Ingredients
1 tablespoon vegetable oil
1 large eggplant, cut into cubes (about 8 cups)
1 Spanish onion, chopped (about 2 cups)
1 large red bell pepper, chopped (about 1 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1.333 cups water
1 teaspoon dried oregano leaves, crushed
1 package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackersor your favorite Pepperidge Farm crackers
1 large eggplant, cut into cubes (about 8 cups)
1 Spanish onion, chopped (about 2 cups)
1 large red bell pepper, chopped (about 1 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1.333 cups water
1 teaspoon dried oregano leaves, crushed
1 package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackersor your favorite Pepperidge Farm crackers
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the eggplant, onion, pepper and garlic and cook for 10 minutes or until the eggplant is tender-crisp.
Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.
Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.
Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.
Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.
Caponata Appetizer
Print
Don't be surprised when your guests request this recipe. Its an easy to make appetizer that combines eggplant, red pepper and garlic to make a mouthwatering spread to serve with crackers or other dippers.
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the eggplant, onion, pepper and garlic and cook for 10 minutes or until the eggplant is tender-crisp.Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.
Ingredients
1 tablespoon vegetable oil1 large eggplant, cut into cubes (about 8 cups)1 Spanish onion, chopped (about 2 cups)1 large red bell pepper, chopped (about 1 cup)2 cloves garlic, minced1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup1.333 cups water1 teaspoon dried oregano leaves, crushed1 package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackersor your favorite Pepperidge Farm crackers
