Caponata Sicilianata | Midwest Living
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Caponata Sicilianata

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Caponata Sicilianata

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  • Yield: 6 cups
  • Prep 20 mins
  • Cook 5 hrs (low) or 3 1/2 hours (high)

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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

  1. 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.
  2. 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

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