Recipe finder
Caponata Sicilianata
- Yield: 6 cups
- Prep 20 mins
- Cook 5 hrs (low) or 3 1/2 hours (high)
Ingredients
-
1
pound
roma tomatoes, cut into 1/2-inch pieces
-
12
ounces
eggplant, cut into 1/2-inch pieces
-
12
ounces
zucchini, cut into 1/2-inch pieces
-
1 1/2
cups
sliced celery (3 stalks)
-
3/4
cup
finely chopped onion
-
1/2
cup
snipped fresh Italian (flat-leaf) parsley
-
1/4
cup
raisins
-
1/4
cup
tomato paste
-
2
tablespoons
red wine vinegar
-
1
tablespoon
packed brown sugar
-
1
teaspoon
salt
-
1/4
teaspoon
ground black pepper
-
3
tablespoons
chopped pitted ripe olives (optional)
-
2
tablespoons
drained capers (optional)
Directions
- In a 3 1/2- or 4-quart slow cooker, combine tomatoes, eggplant, zucchini, celery, onion, parsley, raisins, tomato paste, vinegar, brown sugar, salt, and pepper.
- Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 3 1/2 hours. If desired, stir in olives and/or capers. Serve warm, cold, or at room temperature. Makes 6 cups.
Tip
- To prepare the caponata conventionally, preheat oven to 325 degrees F. Meanwhile, in an oven-going Dutch oven, heat 2 tablespoons oil over medium heat. Add celery and onion; cook, covered, for 10 minutes, stirring occasionally. Stir in tomatoes, eggplant, zucchini, parsley, raisins, tomato paste, vinegar, brown sugar, salt, and pepper. Bake, covered, about 2 hours or until vegetables are tender. If desired, stir in olives and/or capers.
Nutrition Facts
(Caponata Sicilianata)
vit. A (IU) 340, vit. C (mg) 7, sugar (g) 3, cal. (kcal) 21, fiber (g) 1, sodium (mg) 127, carb. (g) 5, Fat, total (g) 0, chol. (mg) 0, pro. (g) 1