Mushroom Caponata on Bagel Crisps
Original Kaboose.com recipe and photography by Vanessa Bush
Average User Rating:
This caponata appetizer recipe blends eggplant, tomatoes, mushrooms and onions for to create vegetarian party food that everyone will enjoy.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 eggplant, unpeeled, cut into 1/2-inch cubes
- 8 oz. package mixed mushrooms, sliced thin
- 3 garlic cloves, minced
- 1/2 red onion, diced small
- 1 tablespoon chopped parsley
- 1 tablespoon red wine vinegar
- 2 large tomatoes, diced small
- 1 tablespoon capers, drained
- Salt and pepper to taste
- 18 plain toasted bagel crisps
Cooking Instructions
- Warm oil in large deep skillet. Add eggplant in batches and saute until tender, about 5 minutes per batch. Season with salt and pepper.
- Add mushrooms, garlic, onions and parsley; cook until softened, another 3-4 minutes.
- Add vinegar, capers, tomatoes and cook for another 2 minutes. Salt and pepper to taste.
- Scoop onto bagel crisps by the spoonful and serve. Top with some chopped parsley.
Substitution(s)
Instead of serving the caponata on bagel crisps, scoop it into sautéed mushroom caps for a completely vegetable treat.
Preparation Time:
Cooking Time:
Ready In:
Servings:
10 minutes
Cooking Time:
15 minutes
Ready In:
25 minutes
Servings:
18
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