ROASTED EGGPLANT CAPONATA
INGREDIENTS
1 HEAD OF GARLIC
1 TABLESPOON OLIVE OIL
1 LARGE EGGPLANT (1 1/2 LB)
1 CAN DICED TOMATOES, DRAINED (14 1/2 OZ)
1/4 CUP CHOPPED FRESH PARSLEY
2 TABLESPOONS CHOPPED RED ONIONS
2 TABLESPOONS BALSAMIC VINEGAR
1 TABLESPOON SHREDDED PARMESAN CHEESE
WHEAT THINS SNACKS
DIRECTIONS
HEAT OVEN TO 375 F
CUT 1/2 INCH-THICK SLICE OFF TOP OF GARLIC, EXPOSING CLOVES; DISCARD TOP BRUSH CUT SIDE OF GARLIC LIGHTLY WITH OIL; WRAP TIGHTLY IN FOIL. PLACE ON BAKING SHEET.
PIERCE EGGPLANT IN SEVERAL PLACES WITH FORK OR SHARP KNIFE. PLACE ON BAKING SHEET WITH GARLIC. BAKE 50 MINUTES TO 1 HOUR UNTIL BOTH ARE TENDER COOL SLIGHTLY
PEEL EGGPLANT, THEN CUT INTO SMALL PIECES, PLACE IN MEDIUM BOWL
MINCE 3 GARLIC CLOVES. ADD TO EGGPLANT ALONG WITH TOMATOES, PARSLEY, ONIONS, AND VINEGAR; MIX WELL.
REFRIGERATE 2 HOURS
MEANWHILE REFRIGERATE REMAINING GARLIC FOR ANOTHER USE
SPRINKLE EGGPLANT MIXTURE WITH CHEESE JUST BEFORE SERVING
SERVE AS A DIP WITH WHEAT THINS
170 CALORIES-7G FAT-300MG SODIUM-3G PROTEIN