Guest guest Posted August 20, 2001 Report Share Posted August 20, 2001 * Exported from MasterCook * Caponata Hors D' Oeuvres Recipe By : The Cooking Cardiologist, by Richard Collins, page 25 Serving Size : 24 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups peeled diced eggplant 3/4 cup onion -- finely chopped 1/2 cup celery. finely chopped 1/2 cup green pepper -- finely chopped 3 tablespoons tomato paste 1 teaspoon crushed fresh garlic 1/2 teaspoon crushed red pepper 24 slices French bread sliced 1/2 inch thick 1 cup nonfat mozzarella cheese -- shredded Combine all the ingredients except for the bread and cheese in a medium size saucepan. Cover and cook over low heat, stirring occasionally for 45 minutes, or until the vegetables are tender and the mixture is thick. Add a few tablespoons of water only if necessary to prevent mixture from scorching. Remove the pan from the heat and set aside. Arrange the bread slices on a baking sheet, and bake in a 400 degree oven for 5 minutes, or until lightly browned. Spread each slice with a tablespoon of the eggplant mixture, top each slice with small amount of shredded cheese. Return the hors d'oeuvres to the oven, and bake for 6 to 7 minutes or until cheese is melted. Arrange on a serving platter and serve hot. Nutritional analysis per slice Calories 34. Fat 0, Cholesterol 2, Protein 2.5. Sodium 122. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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