 |
Crockpot Caponata
 Print Version |
 Email To A Friend
1 lb plum tomatoes, chopped
1 eggplant,in 1/2" pieces
2 medium zucchini, in 1/2" pieces
1 onion finely chopped
3 stalks celery, sliced
1/2 cup chopped parsley
2 Tbl red wine vinegar
1 Tbl brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbl oil cured black olives,(optional)
2 Tbl capers,(optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley,vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5-1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.
Print |
Back to Crock Pot Recipes |
Back to Main Recipe Page
|
