Parmesan Krabbycakes® with Sicilian Eggplant Caponata
Mrs. Friday’s® Oven Ready Parmesan Crusted Krabbycakes® topped with tangy Sicilian Eggplant Caponata make a perfect Mediterranean-inspired dish. Sweet, savory, and full of vibrant flavors, it’s an elegant yet easy way to elevate your menu!
Menu Part
Ingredients
| 2 | Each | Oven Ready Parmesan Crusted Krabbycakes® 3 oz. (Item# 073580) |
| 1/4 | Each | Eggplant, Diced |
| As Desired | Salt, Kosher | |
| 1/4 | Cup | Olive Oil, Extra Virgin, Divided |
| 1/4 | Each | Onion, Sweet, Diced |
| 1/4 | Each | Red Bell Pepper, Diced |
| 1/4 | Cup | Tomatoes, Crushed |
| 2 | Teaspoons | Capers |
| 1/8 | Cup | Green Olives, Pitted, Chopped |
| 1.5 | Tablespoons | Raisins |
| 1 | Teaspoon | Honey |
| 1/4 | Each | Bay Leaf |
| 1/4 | Teaspoon | Crushed Red Pepper Flakes |
| 1 | Tablespoon | White Wine |
| 1 | Tablespoon | Red Wine Vinegar |
| 1 | Tablespoon | Parsley, Italian |
Directions
- Prepare the Parmesan Crusted Krabbycakes® according to package instructions and 165°F internal temperature.
- Season the eggplant with the salt and let sit for 20-30 minutes. Pat dry.
- Sprinkle the eggplant with olive oil and roast for 25 minutes.
- In a sauté pan heat the remainder of the olive oil and sauté the onions and peppers. Add the tomatoes, capers, olives, raisins, honey, bay leaf and pepper flakes. Add the vinegar and wine and simmer for 10-15 minutes.
- Stir in the roasted eggplant and finish with salt, pepper and fresh parsley.
- Spoon the Caponata over the Krabbycakes® and enjoy!!
