Caponata

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Caponata

 

Recipe By :The Vegetarian Slow Cooker by Joanna White, page 66

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Dips & Spreads

The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant

1 teaspoon salt

1 green bell pepper

2 small zucchini

3 tablespoons olive oil -- divided

1 tablespoon butter or margarine

1 cup diced sweet or red onion

1 teaspoon minced garlic

2 cups chopped fresh or canned tomatoes

1/2 cup chopped celery

3 tablespoons balsamic or red wine vinegar

1 tablespoon sugar

1 tablespoon tomato paste

1/3 cup chopped green olives or Greek olives

1 tablespoon capers

3 tablespoons fresh basil -- or 1 tbs. dried

1 tablespoon fresh oregano -- or 1 tsp. dried

3/4 teaspoon black pepper

salt -- to taste

 

Slice eggplant into 1/2-inch rounds, place on a towel, sprinkle with salt and

set aside for 50 minutes. Cut green pepper in half and remove seeds. Cut

zucchini into 1-inch slices. Rinse salt from eggplant rounds and pat dry.

Brush both sides of eggplant, green pepper and zucchini with 2 tablespoons of

the olive oil and place on a grill or under the broiler until vegetables are

browned on both sides. Cut all grilled vegetables into 1-inch chunks and set

aside.

 

In a skillet, heat remaining 1 tablespoon oil and butter on medium-high heat.

Sauté onions for about 5 minutes, until wilted. Stir in garlic and sauté for 1

minute.

 

Transfer to the slow cooker. Add tomatoes, celery, vinegar, sugar, tomato

paste, olives, capers, basil, oregano, pepper and salt. Cook on low heat for 4

to 5 hours. Add grilled vegetables and cook for 1 to 2 hours, until vegetables

are tender. Taste and adjust seasonings. Serve this dish either hot or at room

temperature.

 

S(Mailing Lists):

" Kathleen <kmschuller on 25 Nov 2001 "

 

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Per Serving (excluding unknown items): 159 Calories; 10g Fat (53.1% calories

from fat); 3g Protein; 17g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol;

506mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates.

 

NOTES : This is an Italian vegetable combination that gets its special flavor

from grilling the vegetables before cooking. Use this recipe as a side dish or

on toasted or fresh bread as an appetizer.

 

Posted to Veg-Recipes

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