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Caponata Appetizer

Caponata Appetizer

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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.

serves 20 people

Ingredients

cost per recipe: $8.37

The price is determined by the national average.

  • 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 or Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup

  • 1 1/3

    cups water

  • 1

    teaspoon dried oregano leaves, crushed

  • 1

    package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackersor your favorite Pepperidge Farm crackers

view nutrition info

How to Make It

Step 1

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.

Step 2

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.

Step 3

Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.

Recipe Tips

  • Tip: Leftover caponata is delicious tossed with hot cooked pasta topped off with some grated Parmesan cheese.

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Made With
Pepperidge Farm® Harvest Wheat Distinctive Crackers

Pepperidge Farm® Harvest Wheat Distinctive Crackers

BUY NOW
Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup

Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup

BUY NOW
Campbell's® Condensed Tomato Soup

Campbell's® Condensed Tomato Soup

BUY NOW

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