Caponata Photo
Caponata
Yield: Makes about 5-1/4 cups
Ingredients:
1
medium eggplant (about 1 pound), peeled and cut into 1/2-inch pieces

1
can (about 14 ounces) diced Italian plum tomatoes

1
medium onion, chopped

1
red bell pepper, cut into 1/2-inch pieces

1/2
cup medium-hot salsa

1/4
cup extra-virgin olive oil

2
tablespoons capers, drained

2
tablespoons balsamic vinegar

3
cloves garlic, minced

1
teaspoon dried oregano

1/4
teaspoon salt

1/3
cup packed fresh basil, cut into thin strips

Toasted sliced Italian or French bread



 
Preparation:
Slow Cooker Directions
1.
Combine eggplant, tomatoes, onion, bell pepper, salsa, oil, capers, vinegar, garlic, oregano and salt in slow cooker. Cover; cook on LOW 7 to 8 hours or until vegetables are crisp-tender.

2.
Stir in basil. Serve at room temperature on toasted bread.



Nutritional Information:
Serving Size:
Protein <1 g
Fiber <1 g
Carbohydrate 4 g
Total Fat 3 g
Calories 42
Sodium 141 mg
Dietary Exchange:
Fat 1/2
Vegetable 1


This recipe appears in: Italian


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