Slow-Cooker Eggplant Caponata


  • see savings 2 plum tomatoes, seeded and chopped
  • see savings 1 small eggplant (about 12 ounces), cut into ½-inch pieces
  • see savings 1 medium-size zucchini, cut into ½-inch pieces
  • see savings 1 celery rib, chopped
  • see savings 1 small onion, chopped
  • see savings ¾ cup tomato puree
  • see savings 3 tablespoons red wine vinegar
  • + 4 more ingredients
    • see savings 1 tablespoon sugar
    • see savings 1 ½ teaspoons dried basil
    • see savings 1/3 cup chopped green olives
    • see savings 1 tablespoon capers, rinsed and drained

1. Stir together tomatoes, eggplant, zucchini, celery, onion, tomato puree, vinegar, sugar, parsley and basil in a slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours. 2. Stir in olives and capers. Serve warm, at room temperature, or chill overnight. Spoon about 1/4 cup onto each t...

View full recipe at SpringPad


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