Recipes
Eggplant Crock-Pot® Caponata
A savory sweet and sour vegetable relish used as a side dish or appetizer. Handy to have in the refrigerator.
Makes 3–4 cups
Ingredients
1 lb. plum tomatoes, diced and seeded
1 eggplant, cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch pieces
1 onion, finely chopped
3 stalks celery, thinly sliced
1/2 cup chopped parsley, flat or Italian preferred
2 Tbsp. red wine vinegar
1 Tbsp. brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 2 Tbsp. extra virgin olive oil
3 Tbsp. oil-cured black olives (optional)
2 Tbsp. capers (optional)
Directions
- Prepare the eggplant by soaking, salting or pressing. Dice but do not peel.
- Chop and dice all the vegetables.
- Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt and pepper in slow cooker.
- Cook covered on low heat for 5 1/2 hours. Do not remove cover during cooking.
- Turn off heat, stir in olive oil, olives, and capers.
- Serve warm or cold.