POLLY-O Mediterranean Caponata Napoleon

• 2 cups onions, medium dice King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. garlic, finely chopped, divided
• 3 cups plum tomatoes, large dice King Sooper's 1 lb For $0.99 thru 02/09
• 3 cups eggplant, 1/2" sliced, grilled, then cubed
• 1-1/2 cups red bell pepper, grilled, diced Target 1 pkg For $2.99 thru 02/06
• 1 cup celery, sliced, blanched
• 1 cup Kalamata olives, pitted, roughly chopped
• 1/2 cup capers, drained
• 1/4 cup red wine vinegar
• 1 cup water
• 1/4 cup pine nuts, toasted
• salt and pepper to taste
• 1/4 cup olive oil
• 24 pieces pita bread, cut into quarters
• POLLY-O Fresh Mozzarella, Ovoline, 1/4" sliced

1. 1.
2. To prepare the caponata, saute onions and a tablespoon of garlic until lightly browned.
3. Add tomatoes and cook 2 minutes more.
4. Add eggplant, red peppers, celery, olives and capers.
5. Cook until the juices in the pan have evaporated, then add vinegar and water.
6. Cook for another 15 minutes until the vegetables are softened and have a chunky sauce consistency.
7. Add pinenuts.
8. Season to taste with salt and pepper.
9. Hold warm until needed.
10. 2.
11. To prepare the pita crisps, combine olive oil and remaining garlic.
12. Brush mixture on all the pita bread.
13. Place in a preheated 450F oven for 8 minutes or until golden brown.
14. Cool.
15. Store in an airtight container.
16. 3.
17. For each serving, layer 1 pita crisp, 1 oz.
18. fresh mozzarella, 1 oz.
19. caponata, 1 oz.
20. fresh mozzarella, 1 oz.
21. caponata.
22. Repeat process for second level
23. Note: Garnish with caperberries and toasted pinenuts.

onions, garlic, tomatoes, eggplant, red bell pepper, celery, olives, capers, red wine vinegar, water, pine nuts, salt, olive oil, pita bread

Taken from www.kraftrecipes.com/recipes/polly-o-mediterranean-caponata-napoleon-57909.aspx (may not work)