hrough.
Meanwhile, to make caponata, toss onion, eggplant and zucchini
Stack spinach leaves, about 12 at a time, then cut crosswise into narrow strips and set aside.
For each wrap, spread a fourth of the cheese to within half an inch of edge of each tortilla.
Scattter spinach strips over the bottom two thirds of the tortilla and gently press onto the cheese.
Mix hummus and mushrooms in a medium bowl, then spooon on top of spinach, spreading to cover.
Top with a fourth of the caponata and roll up tightly from the bottom.
To serve, cut each wrap diagonally.
Make the caponata: In a heavy skillet heat
br>Cool the caponata well before serving. The caponata may be placed
rain.
Meanwhile, for the caponata, heat oil in a medium
br>Uncover and simmer until caponata is thick and vegetables are
ow and simmer uncovered until caponata is thickened, about 15 minutes
br>Meanwhile, to make the caponata, heat remaining oil in a
rom the oven. Arrange the caponata on plates and sprinkle with
int sized jars.
Ladle caponata into jars leaving 1 inch
Mix the ingredients together chill one hour.
Serve.
In a deep skillet or pot, working over med heat, simmer garlic and crushed pepper in oil just a couple of minutes.
Add peppers, onion, eggplant, celery, olives, raisins, capers and kosher salt. Cover pan and cook the veggies down, stirring occasionally, until eggplant begins to breakdown, about 10 to 12 minutes.
Add tomatoes and parsley. Heat through and cook until all veggies are tender. Turn off heat. Dump caponata in bread bowl. Top with toasted nuts.
nd stir.
Serve the caponata at room temperature.
Preheat oven to 350 degrees.
Peel the eggplant and cut into 1-inch cubes.
Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes.
Add the remaining ingredients, except for the pine nuts and simmer 15 minutes.
Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving.
Serve at room temperature with pita bread triangles or sliced baguette.
/2 cup of the caponata and top with Pecorino Romano
ittle vinegar.
Cool the caponata then transer to a serving
heese.
(Note, the victorias caponata only has 4 total carbs
Combine all ingredients in a large enameled or stainless steel pot.
Bring to a healthy simmer, stirring occasionally.
You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
Serve with garlic bread or croistini.
If you decide to freeze this, it will stay for 2 months.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener