Crockpot Caponata

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Crockpot Caponata

 

 

1 lb plum tomatoes; chopped

1 eggplant; in 1/2 " pieces

2 med zucchini; in 1/2 " pieces

1 onion finely chopped

3 stalks celery; sliced

1/2 c chopped parsley

2 tbsp red wine vinegar

1 tbsp brown sugar

1/4 c raisins

1/4 c tomato paste

1 tsp salt

1/4 tsp freshly ground black pepper

3 tbsp oil cured black olives; (optional)

2 tbsp capers; (optional)

Combine tomatoes, eggplant, zucchini

celery, onion, parsley, vinegar, sugar

raisins, tomato paste, salt & pepper

crock pot. Cook, covered on low heat

5 1/2 hours. Do not remove cover during

cooking. Stir in olives & capers, if

using. Serve warm or cold.

From the recipe files of Carole Wal

 

Per serving: 82 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g

Protein; 19g Carbohydrate; 0mg Cholesterol; 499mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2

Fruit; 0

Fat; 0 Other Carbohydrates

 

 

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

 

Contributor: ReddHedd/Bob b1744

 

Yield: 6 servings