Crockpot Caponata
Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.
Yield
6 servingsPrep
30 minCook
5 hrsReady
6 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian plum (roma) tomatoes
chopped |
|
| 1 | each |
eggplant
cut in 1/2 inch pieces |
*
|
| 2 | each |
zucchini
cut in 1/2 inch pieces |
|
| 1 | each |
onions
finely chopped |
|
| 3 | each |
celery stalks
sliced |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
brown sugar
|
|
| ¼ | cup |
raisins, seedless
|
|
| ¼ | cup |
tomato paste
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3 | tablespoons |
black olives
optional |
|
| 2 | tablespoons |
capers
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian plum (roma) tomatoes
chopped |
|
| 1 | each |
eggplant
cut in 1/2 inch pieces |
*
|
| 2 | each |
zucchini
cut in 1/2 inch pieces |
|
| 1 | each |
onions
finely chopped |
|
| 3 | each |
celery stalks
sliced |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
brown sugar
|
|
| 59 | ml |
raisins, seedless
|
|
| 59 | ml |
tomato paste
|
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 45 | ml |
black olives
optional |
|
| 3E+1 | 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.
