Roasted Eggplant Caponata

• 1 head of garlic
• 1 Tbsp. olive oil
• 1 large eggplant (1-1/2 lb.) Safeway 1 ea For $1.28 thru 02/09
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 1/4 cup chopped fresh parsley
• 2 Tbsp. chopped red onions
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. KRAFT Shredded Parmesan Cheese
• thin wheat snack crackers

1. Heat oven to 375F.
2. Cut 1/2-inch-thick slice off top of garlic, exposing cloves; discard top.
3. Brush cut-side of garlic lightly with oil; wrap tightly in foil.
4. Place on baking sheet.
5. Pierce eggplant in several places with fork or sharp knife.
6. Place on baking sheet with garlic.
7. Bake 50 min.
8. to 1 hour or until both are tender; cool slightly.
9. Peel eggplant, then cut into small pieces; place in medium bowl.
10. Mince 3 garlic cloves.
11. Add to eggplant along with tomatoes, parsley, onions and vinegar; mix well.
12. Refrigerate 2 hours.
13. Meanwhile, refrigerate remaining garlic for another use.
14. Sprinkle eggplant mixture with cheese just before serving.
15. Serve as a dip with the crackers.

garlic, olive oil, eggplant, tomatoes, parsley, red onions, balsamic vinegar, parmesan cheese, thin wheat snack crackers

Taken from www.kraftrecipes.com/recipes/roasted-eggplant-caponata-104776.aspx (may not work)