Eggplant Caponata

By junerodgers

Slow Cooker

Ingredients

• 2 plum tomatoes, seeded and chopped
• 1 sm eggplant (about 12 oz), cut into 1/2" pieces
• 1 med zucchini, cut into 1/2" pieces
• 1 celery rib, chopped
• 1 sm onion, chopped
• 3/4 cup tomato puree
• 3 T red wine vinegar
• 1 T sugar
• 2 T chopped fresh parlsey
• 1-1/2 tsp dried basil
• 1/3 chopped green olives
• 1 T capers, rinsed and drained
• 1 large loaf Italian bread, cut into 1/2" slices (about 18-20) and lightly toasted

Preparation

Step 1

Stir togetehr tomatoes, eggplant, zucchini, celery, onion, tomato puree, vinegar, sugar, parsley and basil in a slow cooker. Cover and cook on high for 4 hours or low for 6 hours.

Stir in olives and capers. Serve warm, at room temperature, or chill overnight. Spoon about 1/4 cup onto each toasted bread slice.