Guest guest Posted May 27, 2003 Report Share Posted May 27, 2003 Eggplant Crockpot Caponata1 lb. plum tomatoes, diced and seeded1 eggplant, in 1/2" pieces2 med zucchini, in 1/2" pieces1 onion, finely chopped3 stalks celery, thinly sliced1/2 cup chopped parsley, flat or Italian preferred2 tablespoon red wine vinegar1 tablespoon brown sugar1/4 cup raisins1/4 cup tomato paste1 teaspoon salt1/4 teaspoon freshly ground black pepper1 to 2 tablespoons extra virgin olive oil3 tablespoons oil-cured black olives(optional)2 tablespoons capers (optional)Prepare the eggplant by soaking, salting or pressing- whatever you normallydo.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.Makes 3 to 4 cups. Millet Stew in a Crockpot1 cup millet4 cups water2 onions, wedged2 potatoes, chunked2 carrots, chunked1 cup celery with leaves, chunked1/2 lb. mushrooms, chopped2 bay leaves1/2 teaspoon basil1/2 teaspoon thyme or marjoramToast millet in a dry skillet for about 5 minutes.Stir constantly to avoid burning.Put millet in crockpot, saute vegetables if you have the time andinclination.Add all ingredients to a slow cooker and cook for 4 hours on high or 6 to 7hours on low.Makes 4 servings. Free online calendar with sync to Outlook. Quote Link to comment Share on other sites More sharing options...
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