Caponata Pizzas

[Guest guest]

* Exported from MasterCook *

 

Caponata Pizzas

 

Recipe By : Fat-Free Holiday Recipes, by Sandra Woodruff, page 31

Serving Size : 24 Preparation Time :0:00

Categories : Appetizers And Snacks Pizza

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups peeled diced eggplant

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup finely chopped green bell pepper

1/4 cup chopped black olives

3 tablespoons tomato paste

1 teaspoon crushed fresh garlic

1/4 teaspoon crushed red pepper

24 1/2 inch French bread slices

1 cup shredded nonfat mozzarella cheese

OR reduced-fat mozzarella cheese

 

Yield: 24 appetizers

 

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 400F 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.

 

3. Arrange the pizzas on a serving platter, and serve hot.

 

Time-Saving Tip: Avoid a time crunch by preparing the eggplant mixture the

day before the party. Cover and chill until you're ready to assemble the

pizzas.

 

NUTRITIONAL FACTS (PER APPETIZER) Calories: 41, Fat: 0.5 g, Protein: 2.6g,

Cholesterol: 1 mg, Fiber: 0.6 g, Sodium: 122 mg

 

- - - - - - - - - - - - - - - - - -