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Recipe Summary

prep:
20 mins
cook:
5 hrs 30 mins (low) or 3 1/2 hours (high)
Yield:
6 cups
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Ingredients

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Directions

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  • 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.

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  • 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.

Tips

To prepare the caponata conventionally, preheat oven to 325°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

21 calories; total fatg; cholesterolmg; sodium 127mg; carbohydrates 5g; fiber 1g; sugar 3g; protein 1g; vitamin a 340IU; vitamin c 7mg.

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