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Crockpot Caponata

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Submitted by libtintin

Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.

YIELD

6 servings

PREP

30 min

COOK

5 hrs

READY

6 hrs

Ingredients

1 453.6
1 1
EACH EACH EGGPLANT
cut in 1/2 inch pieces *
2 2
EACH EACH ZUCCHINI
cut in 1/2 inch pieces
1 1
EACH EACH ONIONS
finely chopped
3 3
EACH EACH CELERY STALKS
sliced
½ 118
CUP ML PARSLEY LEAVES
fresh, chopped
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
1 15
TABLESPOON ML BROWN SUGAR
¼ 59
¼ 59
CUP ML TOMATO PASTE
1 5
TEASPOON ML SALT
1 1
X X BLACK PEPPER
freshly ground *
3 45
TABLESPOONS ML BLACK OLIVES
optional
2 3E+1
TABLESPOONS ML CAPERS
optional

Directions

Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5½ hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 74 11% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 549mg 23%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 29% Vitamin C 53%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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