Caponata - Slow Cooker

Caponata - Slow Cooker
Caponata - Slow Cooker

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds eggplant, cubed

  • 2

    onions, sliced

  • 2

    stalks celery, sliced

  • 1

    tablespoon olive oil

  • 16

    ounces diced tomatoes, canned

  • 3

    tablespoons tomato sauce

  • 1/2

    cup pitted olives, halved

  • 2

    tablespoons balsamic vinegar

  • 1

    tablespoon sugar

  • 1

    tablespoon capers

  • 1

    teaspoon oregano

  • salt and pepper

  • 3

    ounces Parmesan cheese, grated

Directions

1.Combine eggplant, onion, celery, oil, tomatoes and tomato sauce and place in slow cooker. 2.Cook on Low 3½-4 hours. 3.Stir in olives, vinegar, capers and oregano. Season with salt and pepper. 4.Cover; cook on High for 1 hour. 5.Sprinkle with cheese before serving.

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