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.
cost per recipe: $7.44
The price is determined by the national average.
tablespoon vegetable oil
large eggplant, cut into cubes (about 8 cups)
Spanish onion, chopped (about 2 cups)
large red bell pepper, chopped (about 1 cup)
cloves garlic, minced
can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup or Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup
teaspoon dried oregano leaves, crushed
package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackersor your favorite Pepperidge Farm crackers
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.