FBD

Crockpot Caponata

Crockpot crockpot caponata

ItalianOtherAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 1 lb plum tomatoes chopped
  • 1 eggplant in 1/2" pieces
  • 2 med zucchini in 1/2" pieces
  • 1 onion finely chopped
  • 3 stalks celery sliced
  • 1/2 c chopped parsley
  • 2 Tbsp red wine vinegar
  • 1 Tbsp brown sugar
  • 1/4 c raisins
  • 1/4 c tomato paste
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 Tbsp oil cured black olives (optional)
  • 2 Tbsp capers (optional)

Instructions

  1. 1

    Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot.

  2. 2

    Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking.

  3. 3

    Stir in olives & capers, if using.

  4. 4

    Serve warm or cold.

Tags

crockpotitalianamericanslow-cooker