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Clam Chowder with Tomatoes
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
