Slow Cooker Eggplant Caponata - Italian, 9g Carbohydrate; 3g Dietary Fiber

[Guest guest]

* Exported from MasterCook *

 

Slow Cooker Eggplant Caponata - Italian, 9g Carbohydrate; 3g Dietary Fiber

 

Recipe By :Not Your Mother's Slow Cooker Recipes for Entertaining by Beth

Hensperger and Julie Kaufmann

Serving Size : 10 Preparation Time :0:00

Categories : LowerCarbs Medium round or oval

Slow Cooker Vegan

Veggie

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds eggplants -- 3 to 4 small, left unpeeled and cubed

salt -- to sweat the eggplant

6 tablespoons olive oil

2 medium onions -- chopped

2 celery ribs -- chopped

1 can stewed tomatoes -- chopped, undrained

3 tablespoons tomato paste

2 tablespoons red wine vinegar

salt and freshly ground pepper -- to taste

1 cup pitted black olives -- chopped, or 2 (4-oz) cans sliced

black olives, drained

1/4 cup capers -- nonpareil, rinsed and drained

2 tablespoons chopped fresh basil

 

Place the eggplant in a colander over a plate and sprinkle wit some salt; let

stand at room temperature for 1 hour to sweat and remove bitterness (you can

skip this step if using Japanese eggplants). Rinse under cold running water and

drain well. Pat dry with paper towels.

 

Pour 3 tablespoons of the olive oil into the slow cooker. Place the eggplant in

the crock and toss with the oil; you can drizzle with more oil, if desired. Add

the onions and celery in a layer on top of the eggplant. In a medium size bowl,

combine the tomatoes, the remaining 3 tablespoons olive oil, th tomato paste,

vinegar, and salt, and pepper. Pour into the crock, cover, and cook on LOW until

the eggplant is tender, 6 to 7 hours.

 

Stir in the olives, capers, and basil. Serve warm or at room temperature, or let

cool, transfer to an airtight container, and refrigerate overnight or for up to

1 week.

 

Makes about 5 cups (10 one-half cup servings)

 

Setting and Cook Time: LOW for 6 to 7 hours

 

" Caponata is an eggplant stew that is usually eaten as an appetizer or side

dish. It is a nice surprise during a salad course for a casual dinner party. It

is also very convenient, as well as tasty, because it can be made a few days

ahead and will taste even better after a few days. Caponata is made throughout

Italy, but you can identify Sicilian versions because they contain celery. Serve

at room temperature with French or Italian bread. "

 

S(Formatted by Chupa Babi):

" 10.20.08 "

Copyright:

" 2007 "

Yield:

" 5 cups "

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

 

Per Serving (excluding unknown items): 123 Calories; 10g Fat (67.3% calories

from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 204mg

Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

 

 

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