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Caponata Pizzas

fatfree.kitchen's picture
Ingredients
  Peeled diced eggplant 2 Cup (32 tbs), diced
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped green bell pepper 1⁄2 Cup (8 tbs)
  Chopped black olives 1⁄4 Cup (4 tbs)
  Tomato paste 3 Tablespoon
  Crushed garlic 1 Teaspoon (Use Fresh)
  Crushed red pepper 1⁄4 Teaspoon
  French bread slice 24 (1/2 Inch Slices)
  Shredded nonfat mozzarella cheese/Reduced fat mozzarella cheese 1 Cup (16 tbs)
Directions

1. Combine all the ingredients except for the bread and cheese in a 1 1/2-quart pot. 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 needed to prevent scorching. Remove the pot from the heat and set aside.
2. Arrange the bread slices on a baking sheet, and bake at 400°F for 5 minutes, or until lightly browned. Spread each slice with a tablespoon of the eggplant mixture, and top with 2 teaspoons of the mozzarella cheese. Return the pizzas to the oven, and bake for 7 minutes, or until the cheese is melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Pizza
Ingredient: 
Vegetable

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