Roasted Garlic and Eggplant Caponata

Name: Roasted Garlic and Eggplant Caponata
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 2 Tbsps HEINZ Balsamic Vinegar; 397 grams can diced tomatoes, drained; 454 grams large eggplant; 59 milliliters chopped fresh parsley; 1 head garlic; 1 Tbsp olive oil; 1 Tbsp KRAFT Shredded Parmesan Cheese; 2 Tbsps chopped red onions; 16 servings thin wheat snack crackers

Roasted Garlic and Eggplant Caponata might be just the side dish you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. One serving contains 167 calories, 3g of protein, and 6g of fat. A mixture of parmesan cheese, canned tomatoes, eggplant, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 3 hours and 25 minutes.

Instructions

Heat oven to 375F.

Equipment you will use

Oven

Cut 1/2-inch-thick slice off top of garlic, exposing cloves; discard top.

Ingredients you will need

Clove

Garlic

Brush cut-side of garlic lightly with oil; wrap tightly in foil.

Ingredients you will need

Garlic

Wrap

Cooking Oil

Equipment you will use

Aluminum Foil

Place on baking sheet. Pierce eggplant in several places with fork or sharp knife.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Knife

Place on baking sheet with garlic.

Ingredients you will need

Garlic

Equipment you will use

Baking Sheet

Bake 50 min. to 1 hour or until both are tender; cool slightly.

Equipment you will use

Oven

Peel eggplant, then cut into small pieces; place in medium bowl. Mince 3 garlic cloves.

Ingredients you will need

Whole Garlic Cloves

Eggplant

Ground Meat

Equipment you will use

Bowl

Add to eggplant along with tomatoes, parsley, onions and vinegar; mix well. Refrigerate 2 hours. Meanwhile, refrigerate remaining garlic for another use.

Ingredients you will need

Eggplant

Tomato