Eggplant Crockpot Caponata

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* Exported from MasterCook *

 

Eggplant Crockpot Caponata

 

Recipe By :

Serving Size : 15 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound plum tomatoes -- seeded & diced

1 eggplant -- chopped into 1/2 " pieces

2 medium zucchini -- cut into 1/2 " pieces

1 onion -- finely chopped

3 stalks celery -- thinly sliced

1/2 cup chopped parsley -- flat or Italian preferred

2 tablespoons red wine vinegar

1 tablespoon brown sugar

1/4 cup raisins

1/4 cup tomato paste

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon extra virgin olive oil -- (to 2 tablespoons)

3 tablespoons oil-cured black ripe olives -- (optional)

2 tablespoons capers -- (optional)

 

Prepare the eggplant by soaking, salting or pressing- whatever you normally do.

Dice but do not peel. Chop and dice all the vegetables. Combine tomatoes,

eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato

paste, salt & pepper in crock pot.

 

Cook covered on low heat for 5 1/2 hours. Do not remove cover during cooking.

Turn off heat, stir in olive oil, olives & capers, if using. Serve warm or cold.

 

Source:

" www.ellenskitchen.com "

S(MC Formatted by:):

" Karen C. Greenlee "

 

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Per Serving (excluding unknown items): 51 Calories; 2g Fat (31.3% calories from

fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 306mg

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

Carbohydrates.

 

 

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