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Mushroom Caponata On Bagel Crisps

December 21, 2009 By: Lynn Category: Food For Thought ~ Recipes

So for me and many others, when I get invited to a Christmas party there is always part of me that thinks, “what am I going to bring as an appetizer?”  I have made this recipe a few times and it goes over really well.  It’s not my recipe mind you, but here are the ingredients.  I hope you enjoy it as much as I do!!!

 

This caponata appetizer recipe blends eggplant, tomatoes, mushrooms and onions for to create vegetarian party food that everyone will enjoy.  And they are very good to the eye!

Ingrediants

  • 2 tablespoons extra-virgin olive oil
  • 1 eggplant, unpeeled, cut into 1/2-inch cubes
  • 8 oz. package mixed mushrooms, sliced thin
  • 3 garlic cloves, minced
  • 1/2 red onion, diced small
  • 1 tablespoon chopped parsley
  • 1 tablespoon red wine vinegar
  • 2 large tomatoes, diced small
  • 1 tablespoon capers, drained
  • Salt and pepper to taste
  • 18 plain toasted bagel crisps

I am also a big fan of Crispy Baguettes (Garden Herb, Tomato & Basil, Three Cheese) that you can find in the cracker isle at your local grocery store. 

Cooking Instructions

  1. Warm oil in large deep skillet. Add eggplant in batches and saute until tender, about 5 minutes per batch. Season with salt and pepper.
  2. Add mushrooms, garlic, onions and parsley; cook until softened, another 3-4 minutes.
  3. Add vinegar, capers, tomatoes and cook for another 2 minutes. Salt and pepper to taste.
  4. Scoop onto bagel crisps by the spoonful and serve. Top with some chopped parsley.

Substitutions (s)

Instead of serving the caponata on bagel crisps, scoop it into sautéed mushroom caps for a completely vegetable treat.

Preparation Time:
10 minutes
Cooking Time:
15 minutes
Ready In:
25 minutes
Servings:
18
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