appetizer

Eggplant Caponata

This Sicilian dish of eggplant, tomatoes, capers, pine nuts and basil is usually served as a side dish or relish. It also makes a tasty appetizer spread for crackers, pita triangles or toasted Italian bread slices. Photo credit: Joanne Bruno from Eats Well with Others.
15m
PREP TIME
45m
COOK TIME
46
CALORIES
15
INGREDIENTS

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Ingredients 12 (1/4 cup) Servings

INSTRUCTIONS

  • 1 Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add Root Beer Concentrate; mix well.
  • 2 Gradually add confectioners' sugar, beating until well blended after each addition and frequently scraping sides and bottom of bowl.
  • 3 Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.

TIPS AND TRICKS

Make Ahead Tip: Caponata can be prepared up to 5 days ahead. Store in refrigerator. Bring to room temperature before serving.

NUTRITION INFORMATION

(per Serving)

Side Dishes

Entrees

Bread, Rolls, and Muffins