Crockpot Caponata |
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Recipe Category |
Main Dish |
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Recipe Ingredients and Procedure: |
| Ingredients | | | 1 | pound | plum tomatoes, chopped | | | 1 | each | eggplant, cut in 1/2 inch pieces | | | 2 | each | zucchini, cut in 1/2 inch pieces | | | 1 | each | onion, finely chopped | | | 3 | each | celery stalks, sliced | | | 1/2 | cup | parsley, fresh, chopped | | | 2 | tablespoon | red wine vinegar | | | 1 | tablespoon | brown sugar | | | 1/4 | cup | raisins | | | 1/4 | cup | tomato paste | | | 1 | teaspoon | salt | | | 1 | | pepper, freshly ground | | | 3 | tablespoon | oil cured black olives (optional) | | | 2 | tablespoon | 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 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.
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