Slow Cooker Caponata - 2 pts

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* Exported from MasterCook *

 

Slow Cooker Caponata - 2 pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker

by Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : 4 quart Slow

Cooker

Vegan WW

Points

 

Amount Measure Ingredient -- Preparation

Method

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

2 tablespoons olive oil

1 medium yellow onion -- chopped

1 rib celery -- minced

1 large eggplant -- peeled and diced

1 medium bell pepper -- seeded and

coarsely chopped (red or green)

3 cloves garlic -- minced

14 1/2 ounces diced tomatoes -- (1 can)

drained and chopped

1 tablespoon tomato paste

2 tablespoons red wine vinegar

1 tablespoon sugar

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes -- to taste

salt and freshly ground pepper

to taste

1/3 cup black olives -- drained,

pitted and chopped

1 tablespoon capers

1 tablespoon minced fresh flat-leaf parsley

-- leaves

 

Heat the oil in a large skillet over medium heat. Add

the onion and celery, cover, and cook until softened,

about 5 mins. Add the eggplant, cover, and cook until

softened, about 5 mins. Add the eggplant, cover, and

cook, stirring occasionally, until the eggplant begins

to soften, about 5 mins more.

 

Transfer the mixture to a 4-quart slow cooker. Add the

bell pepper, garlic, tomatoes, tomato paste, vinegar,

sugar, basil, oregano, and red pepper flakes, and

season with salt and pepper. Cover and cook on Low

until the vegetables are soft but still hold some

shape, about 6 hours.

 

When the vegetables are cooked, stir in the olives,

capers, and parsley. Taste to adjust the seasonings.

Transfer the caponata to a bowl and let cool. Serve at

room temperature. If not serving right away, cover and

refrigerate until needed.

 

Serves 6.

 

Description:

" 2 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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- - - - - - - - - -

 

Per Serving (excluding unknown items): 110 Calories;

6g Fat (43.2% calories from fat); 2g Protein; 15g

Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 116mg

Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;

0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Low for 6 hours.

 

4 quart cooker.

 

This sweet-and-sour eggplant melange has its roots in

Southern Italy. It can be enjoyed as a side or as part

of an antipasto platter. Best served at room

temperature, caponata is also terrific spooned onto

crackers, as a crostini topping, or even served over

pasta. Make the caponata at least a few hours ahead of

time or the day before so the flavors have a chance to

blend before serving.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

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