Cooking Directions

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the eggplant, onion, pepper and garlic and cook for 10 minutes or until the eggplant is tender-crisp.
• Stir in the soup and water and heat to a boil. Reduce the heat to low. Cover and cook for 40 minutes or until the vegetables are tender.
• Stir in the oregano. Serve the caponata warm or at room temperature with the crackers.

Ingredients

• 1 tablespoon vegetable oil
• 1 large eggplant, cut into cubes (about 8 cups)
• 1 Spanish onion, chopped (about 2 cups)
• 1 large red bell pepper, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 1.333 cups water
• 1 teaspoon dried oregano leaves, crushed
• 1 package (10.25 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackersor your favorite Pepperidge Farm crackers