Slow Cooker Spicy Caponata

Add Sicilian flavors to your party with these meatless appetizers. Serve slow cooked spicy vegetable Caponata with bread or crackers.

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Prep Time 45 min
Total Time 5 hr 45 min
Servings 32

Ingredients

2: small unpeeled eggplants (3/4 lb each), cut into 3/4-inch pieces

1: lb plum (Roma) tomatoes, coarsely chopped

3: stalks celery, sliced (1 1/3 cups)

1: large zucchini, cut in half lengthwise, then cut crosswise into slices (2 cups)

1: red or orange bell pepper, cut into 1-inch pieces

1: large sweet onion, chopped (1 cup)

1/2: cup raisins

3: tablespoons tomato paste

1: tablespoon sugar

1: teaspoon crushed red pepper flakes

1/2: teaspoon freshly ground pepper

1/4: cup chopped fresh basil leaves

1/4: cup chopped fresh Italian (flat-leaf) parsley

1/4: cup coarsely chopped pitted green olives

1/4: cup capers, drained

2: tablespoons red wine vinegar

: Toasted bread slices or assorted crackers, if desired

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Directions

1 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix eggplant, tomatoes, celery, zucchini, bell pepper, onion, raisins, tomato paste, sugar, pepper flakes and pepper.
2 Cover; cook on Low heat setting 5 hours.
3 Stir basil, parsley, olives, capers and vinegar into slow cooker. Cool completely. Refrigerate until well chilled. Serve caponata cold or at room temperature with bread or crackers.