Veg Slow Cooker: Caponata

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* Exported from MasterCook *

 

Caponata

 

Recipe By : The Vegetarian Slow Cooker by Joanna White, page 66

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Side Dishes

Slow Cooker Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 medium eggplant

1 teaspoon salt

1 green bell pepper

2 small zucchini

3 tablespoons olive oil -- divided

1 tablespoon butter

1 cup diced sweet or red onion

1 teaspoon minced garlic

2 cups chopped fresh or canned tomatoes

1/2 cup chopped celery

3 tablespoons balsamic or red wine vinegar

1 tablespoon sugar

1 tablespoon tomato paste

1/3 cup chopped green olives

OR Greek olives

1 tablespoon capers

3 tablespoons fresh basil -- or 1 tbs. dried

1 tablespoon fresh oregano -- or 1 tsp. dried

3/4 teaspoon black pepper

salt -- to taste

 

Servings: 6

 

This is an Italian vegetable combination that gets its special flavor from

grilling the vegetables before cooking. Use this recipe as a side dish or

on toasted or fresh bread as an appetizer.

 

Slice eggplant into 1/2-inch rounds, place on a towel, sprinkle with salt

and set aside for 50 minutes. Cut green pepper in half and remove

seeds. Cut zucchini into 1-inch slices. Rinse salt from eggplant rounds

and pat dry. Brush both sides of eggplant, green pepper and zucchini with

2 tablespoons of the olive oil and place on a grill or under the broiler

until vegetables are browned on both sides. Cut all grilled vegetables

into 1-inch chunks and set aside.

 

In a skillet, heat remaining 1 tablespoon oil and butter on medium-high

heat. Sauté onions for about 5 minutes, until wilted. Stir in garlic and

sauté for 1 minute.

 

Transfer to the slow cooker. Add tomatoes, celery, vinegar, sugar, tomato

paste, olives, capers, basil, oregano, pepper and salt. Cook on low heat

for 4 to 5 hours. Add grilled vegetables and cook for 1 to 2 hours, until

vegetables are tender. Taste and adjust seasonings. Serve this dish

either hot or at room temperature.

 

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