Crockpot Caponata
Serves 6
1 pound plum tomatoes --
chopped
1 eggplant -- in 1/2" pieces
2 medium zucchini -- in 1/2" pieces
1 onion -- finely chopped
3 stalks celery -- sliced
1/2 cup chopped parsley
2 Tablespoons red wine vinegar
1 Tablespoon brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons oil cured black olives -- (optional)
2 Tablespoons capers -- (optional)
Combine tomatoes,
eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato
paste, salt & pepper in crock pot. 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.
- - - - - - - - - - - - - - - - - - -
Per serving: 89 Calories
(kcal); 1g Total Fat; (5% calories from fat); 3g Protein; 21g Carbohydrate;
0mg Cholesterol; 500mg Sodium
NOTES : Nutritional info
does not contain olives.
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