Ingredients
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1 (1 pound) eggplant, cut into 1-inch cubes
1 yellow bell pepper, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/2-inch cubes
1 medium onion, coarsely chopped
3 medium garlic cloves, chopped
1 cup water
3 tablespoons lemon juice
3 tablespoons GOLDEN BLOSSOM HONEY
1 medium zucchini, cut into 1/2-inch cubes
1 loaf Italian bread
1/2 cup feta cheese, crumbled
1/3 cup fresh basil leaves
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Heat olive oil in a large skillet until hot but not smoking. Add spices and cook stirring 1 minute. Add eggplant, peppers, onion, garlic, water, lemon juice and honey. Cook covered, stirring occasionally for 10 minutes, until eggplant softens. Add zucchini and cook uncovered an additional 5 minutes, until liquid is almost evaporated. Add salt and pepper to taste. Remove to a bowl, cover and refrigerate up to two days.
To serve, slice loaf of bread in half horizontally. Toast halves under the broiler, watching carefully. Spoon caponata on one half of bread. Top with feta cheese and basil leaves. Place remaining bread on top. Press down. Cut into 4 portions.
Serves: 4
To serve, slice loaf of bread in half horizontally. Toast halves under the broiler, watching carefully. Spoon caponata on one half of bread. Top with feta cheese and basil leaves. Place remaining bread on top. Press down. Cut into 4 portions.
Serves: 4
