EGGPLANT CAPONATA WITH HUMMUS

Eggplant Caponata with Hummus image

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!

Provided by My Food and Family

Categories Home

Time 25m

Yield 18 servings

Number Of Ingredients 11

Ingredients

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 peppers
3 Tbsp. finely chopped onions
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 crackers

Steps:

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.
Spread each cracker with 1 tsp. hummus. Top each with about 2 tsp. of the eggplant mixture.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g