Alouette Crumbled Feta Mediterranean Caponata

• 1/4 cup virgin olive oil
• 1 cup onion chopped in 1/2-inch dice
• 1 tablespoon pine nuts
• eggplant 1 medium ea., cut into 1/2-inch cubes, to yield 2 cups
• 1/4 cup green olives Chopped
• 1/4 teaspoon fresh thyme leaves
• 1/4 cup diced tomatoes
• 1 ounce balsamic vinegar
• 1 package alouette (R) Feta Mediterranean

1. In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, and saute for 4 to 5 minutes until softened.
2. Add the eggplant continue to cook for 5 more minutes. Add the thyme, chopped tomato, olives, and balsamic vinegar. Bring the mixture to a boil.
3. Lower the heat and simmer the mixture for 5 minutes.
4. Remove from the heat and allow to cool to room temperature.

virgin olive oil, onion, nuts, green olives, thyme, tomatoes, balsamic vinegar, mediterranean

Taken from www.yummly.com/recipe/Alouette-Crumbled-Feta-Mediterranean-Caponata-1645833 (may not work)