Slow-Cooker Spicy Caponata

Slow-Cooker Spicy Caponata

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

Prep Time

45

Minutes

Total Time

5:45

Hrs:Mins

Makes

32

servings

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
  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.
Makes 32 servings (1/4 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 25
    • Total Fat 0g
      • (Saturated Fat 0g,),
    • Sodium 60mg;
    • Total Carbohydrate 5g
      • (Dietary Fiber 1g,
    • Protein 1g;
    Percent Daily Value*:
      Exchanges:
      • 1 Vegetable;
      Carbohydrate Choices:
      • 0;
      *Percent Daily Values are based on a 2,000 calorie diet.