Caponata - Slow Cooker
By á-9504
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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
Details
Preparation
Step 1
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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