ROASTED GARLIC AND EGGPLANT CAPONATA

Roasted Garlic and Eggplant Caponata image

Dip into our Roasted Garlic and Eggplant Caponata! One taste of this caponata and you'll wonder whether your favorite part is the aroma or the flavor.

Provided by My Food and Family

Categories Home

Time 3h25m

Yield 16 servings, 2 Tbsp. dip and 16 crackers

Number Of Ingredients 9

Ingredients

1 head of garlic
1 Tbsp. olive oil
1 large eggplant (1-1/2 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup chopped fresh parsley
2 Tbsp. chopped red onions
2 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. KRAFT Shredded Parmesan Cheese
thin wheat snack crackers

Steps:

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.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g