| Advertisements |
Crockpot Caponata
| Ingredients | |||
| 1 | pound | plum tomatoes, chopped | |
| 1 | each | eggplant, cut in 1/2 inch pieces | |
| 2 | each | zucchini, cut in 1/2 inch pieces | |
| 1 | each | onion, finely chopped | |
| 3 | each | celery stalks, sliced | |
| 1/2 | cup | parsley, fresh, chopped | |
| 2 | tablespoon | red wine vinegar | |
| 1 | tablespoon | brown sugar | |
| 1/4 | cup | raisins | |
| 1/4 | cup | tomato paste | |
| 1 | teaspoon | salt | |
| 1 | pepper, freshly ground | ||
| 3 | tablespoon | oil cured black olives (optional) | |
| 2 | tablespoon | capers (optional) | |
Directions: | |||
| Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold. | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Main Dish