Eggplant Caponata

By kallen2302

Caponata is an eggplant stew that is usually eaten as an appetizer or side dish. It is a nice surprise during a salad course for a casual dinner party. is also very convenient, as well as tasty, because it can be made a few days ahead and will taste even better after a few days. Caponata is made throughout Italy, but you can identify Sicilian versions because they contain celery. Serve at
room temperature with French or Italian bread.
o Makes about 5 cups to serve 10 to 12
COOKER: Medium round or oval
SETTING AND COOK TIME: LOW for 6 to 7 hours

Ingredients

• 3 to 4 small eggplants (about 1 1/2 pounds), left unpeeled and cubed
• Salt to sweat the eggplant
• 6 tablespoons olive oil
• 2 medium-size onions, chopped
• 2 ribs celery, chopped
• One 28-ounce can chopped stewed tomatoes, undrained
• 3 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper to taste
• 1 cup pitted black olives of your choice, chopped, or two 4-ounce cans
• sliced black olives, drained
• 2 tablespoons chopped fresh basil.

Preparation

Step 1

1. Place the eggplant in a colander over a plate and sprinkle with some salt; let stand at room temperature for 1 hour to sweat and remove bitterness (you can skip this step if using Japanese eggplants). Rinse under cold running water and drain well. Pat dry with paper towels.
2. Pour 3 tablespoons of the olive oil into the slow cooker. Place the eggplant in the crock and toss with the oil; you can drizzle with more oil, if desired. Add the onions and celery in a layer on top of the eggplant. In a medium-size bowl, combine the tomatoes, the remaining 3 tablespoons olive oil, the tomato paste, vinegar, and salt and pepper. Pour into the crock, cover, and cook on LOW until the eggplant is tender, 6 to 7 hours.
3. Stir in the olives, capers, and basil. Serve warm or at room temperature, or let cool, transfer to an airtight container, and refrigerate overnight or for up to 1 week.