Caponata Appetizer

Campbell's Caponata Appetizer Recipe

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.

At a glance

Prep

15 min.

Total

1 hr. 10 min.

Serves

20

Servings: 1/4 cup each

Cook: 55 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

  • Campbell’s® Healthy Request® Condensed Tomato Soup

    Campbell’s® Healthy Request® Condensed Tomato Soup

  • Pepperidge Farm® Harvest Wheat Distinctive Crackers

    Pepperidge Farm® Harvest Wheat Distinctive Crackers

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What You'll Need

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 Tomato Soup
1 1/3 cups water
1 teaspoon dried oregano leaves, crushed
1 package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackers or your favorite Pepperidge Farm crackers

How to Make It

  • 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.

  • 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.

  • 3

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

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  • Tip: Leftover caponata is delicious tossed with hot cooked pasta topped off with some grated Parmesan cheese.
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RID#50117

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