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 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

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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