Slow-Cooker Eggplant Caponata
Recipe from Family Circle

This vegetable recipe is versatile enough to be served as either an appetizer or main dish. Try it during the holidays when the convenience of the slow cooker can really save the day.


Slow-Cooker Eggplant Caponata

by 6  people


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Servings: 20
Prep Time: 15 mins
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Ingredients
  • 2   
    plum tomatoes, seeded and chopped
  • 1   
    small eggplant (about 12 ounces), cut into 1/2-inch pieces
  • 1   
    medium-size zucchini, cut into 1/2-inch pieces
  • 1   
    celery rib, chopped
  • 1   
    small onion, chopped
  • 3/4  cup 
    tomato puree
  • 3   tablespoons 
    red wine vinegar
  • 1   tablespoon 
    sugar
  • 1 1/2  teaspoons 
    dried basil
  • 1/3  cup 
    chopped green olives
  • 1   tablespoon 
    capers, rinsed and drained
  • 1   
    large loaf Italian bread, cut into 1/2-inch slices (about 18-20) and lightly toasted
Directions
1.
Stir together tomatoes, eggplant, zucchini, celery, onion, tomato puree, vinegar, sugar, parsley and basil in a slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2.
Stir in olives and capers. Serve warm, at room temperature, or chill overnight. Spoon about 1/4 cup onto each toasted bread slice.
Nutrition information
Per Serving: cal. (kcal) 46, Fat, total (g) 1, carb. (g) 9, fiber (g) 1, pro. (g) 2, sodium (mg) 151, Percent Daily Values are based on a 2,000 calorie diet
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