Slow Cooker Caponata
Caponata is an eggplant-based mixture that can be served as an appetizer with crackers and vegetables, as a sandwich spread, or as a side dish.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- ½ pound plum tomatoes chopped
- 1 eggplant peeled and chopped
- ½ cup chopped celery
- ½ 6-ounce can tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- teaspoon pepper
- 1 tablespoon vinegar
- cup chopped black olives
Instructions
- In 4- or 5-quart slow cooker, combine all ingredients except olives; mix well.
- Cover and cook on low for 7–8 hours until vegetables are tender and mixture blends. Stir in olives and place in serving dish. Let cool for 30 minutes. Serve warm or cold.
Nutritional Information
Calories: 87.34 kcal | Protein: 2.34 g | Fat: 3.34 g
