Crockpot Caponata

[Guest guest]

Adapted from 'Fresh From the Vegetarian Slow Cooker'.

This is the first caponata I've ever made that worked

out. I'm so excited! Maybe there's hope for my

ratatouille.

It's served as an appetizer, or as part of an

antipasto, or as a side dish. Serve cool. It holds

great. It's better the next day. If you can't manage

that at least let it cool completely in the fridge.

Let some of the chill come off it and let the olive

oil liquefy before you serve it.

Good on bread. I've even seen it served hot over

pasta. Use a Romano cheese if you do.

 

 

Strong olive oil

1 large-ish onion, chopped

Celery ribs, chopped small (enough of them to result

in the same volume as the onion)

1 large eggplant and 1 small one, peeled or not (I

prefer not) and diced

2 small or 1 huge sweet red pepper, seeded and chopped

in small dice

3 large garlic cloves, minced finely

1 14.5 oz can diced tomatoes, drained

1 Tblsp sun-dried tomato paste

3 Tblsps red wine vinegar

1 +1/2 Tblsps sugar (diabetics can use Splenda - less

- you don't want it too sweet unless you're adding a

lot of red pepper flakes)

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp red pepper flakes, or to taste (optional)

s+p

1/2 cup olives (black or green), pitted and chopped

2 Tblsps capers, drained and chopped (if you have the

tiny ones, leave them whole)

2 Tblsps chopped parsley leaves

3 Tblsps pine nuts, toasted lightly in a dry pan

 

Heat a large frying pan with a cover and coat the

bottom with the olive oil. Add the onion and celery,

salt and pepper it and turn the heat to medium-low.

Cover and cook until they're softened some.

Add the eggplant. stir it around while adding a bit

more olive oil. Cover and cook, stirring occasionally,

until it's started to soften.

 

Put the tomato paste and garlic in a large bowl. Add

the tomatoes and goosh them with your hands. Stir in

the vinegar, sugar, herbs, pepper flakes (if using)

and the sweet peppers. Salt and pepper it.

 

Add the veggies from the pan. Stir gently, but

thoroughly. Transfer to your crockpot and set it on

low for six hours, or until the veg is soft, but still

holds some shape.

 

Uncover, and don't let any of the condensation drip

into the crockpot. Taste for seasoning and salt and

pepper it if necessary. Stir in the olives, capers,

parsley and pine nuts with enough olive oil to make it

a little glossy. It will mush up some. It's supposed

to.

 

Enjoy!

Jean

 

 

 

 

 

 

 

 

 

 

 

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Reality is a subjective experience.

Individual results may vary.

Consult manuals for instructions.

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