Caponata With Chickpeas
|Olive oil/Vegetable oil||2 Teaspoon|
|Cubed eggplant||1 Cup (16 tbs), pared|
|Diced bell peppers||1 Cup (16 tbs) (Red Or Yellow Variety)|
|Diced onions||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Diced zucchini||1 Cup (16 tbs)|
|Quartered mushrooms||1 Cup (16 tbs)|
|Pine nuts||1⁄2 Ounce (Pignolias)|
|Garlic clove||1 Small, minced|
|Canned italian tomatoes||1 Cup (16 tbs), chopped, reserve liquid|
|Canned chick peas||8 Ounce, rinsed, drained|
|Pitted black olives||3 Large, sliced|
|Pimiento stuffed green olives||3 Large, sliced|
|Capers||1 Tablespoon, drained, rinsed|
|Mozzarella cheese||3⁄4 Ounce, shredded|
1. In 10-inch nonstick skillet heat oil; add eggplant, peppers, onions, celery, zucchini, mushrooms, pignolias, and garlic and cook over medium-high heat, stirring frequently, until lightly browned, about 2 minutes.
2. Reduce heat to medium, cover, and cook until eggplant is tender, about 5 minutes. Add tomatoes with reserved liquid, chick-peas, olives, and capers and stir to combine. Cover and let simmer until thoroughly heated, about 8 minutes.
3. Transfer to serving bowl, cover, and refrigerate until chilled, about 1 hour. To serve, toss salad again and sprinkle with cheese.