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Slow-Cooker Caponata

Slow-Cooker Caponata
Photo shows two slices of French bread with half a cup of caponata over the top.

Nutritional Breakdown for 1/4 a cup of Caponata ONLY.

Calories 36 (37% from fat)
Fat 1.5 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 139 mg.
Carb. 4 gram
Fiber 1.2 gram
Sugar 1.5 gram
Sugar Alcohol 0 gram
Protein 0.5 gram

Ingredients


2 medium eggplants, cut into 1/2 inch pieces

2 cups onion, chopped

1 can (14.5 oz.) no salt added diced tomatoes

12 garlic cloves (12 tsp.), minced

1/2 cup dry red wine

3 Tbsp. extra virgin olive oil

2 Tbsp. red wine vinegar

4 tsp. capers

5 bay leaves

1 1/2 tsp. salt

1/2 tsp. black pepper, coarsely ground


Serve With One of the Following

French bread baguette, toasted

whole-wheat English muffin, toasted

scrambled eggs


OPTIONAL TOPPING

Parmesan cheese, shredded


This is often used as an appetizer. Pour a quarter of a cup over a toasted French bread baguette. It's also good on toasted whole-wheat English muffins or served over scrambled eggs for a deliciously savory breakfast.

1. Cut the eggplant into 1/2 inch slices. The sprinkle kosher salt on each piece and layer them into a strainer. This is to draw some of the bitterness out of the eggplant.

2. After 30 minutes, rinse the salt off the eggplant slices and finish cutting them into 1/2 inch pieces.

3. Put all the ingredients EXCEPT bread into a 6-quart slow cooker. Do not stir.

4. Cover and cook on high for 3 hours. Then stir gently, replace lid and cook for an additional 2 hours or until vegetables are tender.

5. Let cool slightly and remove the bay leaves.

6. Serve with toasted baguette slices, toasted whole-wheat English muffins or scrambled eggs.

Yield: About 28 Servings of 1/4 a Cup Each


 Slow-Cooker Caponata
Photo shows two slices of toasted French bread with half a cup of caponata over the top.

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