Caponata In A Crock Pot Recipes

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SLOW-COOKER CAPONATA



Slow-Cooker Caponata image

This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Appetizers

Time 5h20m

Yield 6 cups.

Number Of Ingredients 13

2 medium eggplants, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
12 garlic cloves, sliced
1/2 cup dry red wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
4 teaspoons capers, undrained
5 bay leaves
1-1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
French bread baguette slices, toasted
Optional: Fresh basil leaves, toasted pine nuts and additional olive oil

Steps:

  • Place first 11 ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves. Serve with toasted baguette slices, adding toppings as desired.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

SLOW-COOKER SPICY CAPONATA



Slow-Cooker Spicy Caponata image

Add Sicilian flavors to your party with these meatless appetizers. Serve slow cooked spicy vegetable Caponata with bread or crackers.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 5h45m

Yield 32

Number Of Ingredients 17

2 small unpeeled eggplants (3/4 lb each), cut into 3/4-inch pieces
1 lb plum (Roma) tomatoes, coarsely chopped
3 stalks celery, sliced (1 1/3 cups)
1 large zucchini, cut in half lengthwise, then cut crosswise into slices (2 cups)
1 red or orange bell pepper, cut into 1-inch pieces
1 large sweet onion, chopped (1 cup)
1/2 cup raisins
3 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup coarsely chopped pitted green olives
1/4 cup capers, drained
2 tablespoons red wine vinegar
Toasted bread slices or assorted crackers, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix eggplant, tomatoes, celery, zucchini, bell pepper, onion, raisins, tomato paste, sugar, pepper flakes and pepper.
  • Cover; cook on Low heat setting 5 hours.
  • Stir basil, parsley, olives, capers and vinegar into slow cooker. Cool completely. Refrigerate until well chilled. Serve caponata cold or at room temperature with bread or crackers.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg

CAPONATA IN A CROCK POT



Caponata in a crock pot image

This is a great dish to take to pot luck or use as an appetizer for your guests or family at home

Provided by Joan Hunt @vegancook

Categories     Dips

Number Of Ingredients 12

1 medium eggplant, peeled and cut into 1/2 inch cubes
14 ounce(s) can diced tomatoes
1 medium onion, chopped
1 medium red bell pepper, cut into 1/2 inch pieces
3/4 cup(s) salsa
1/4 cup(s) olive oil
2 tablespoon(s) capers, drained
3 tablespoon(s) balsamic vinegar
3 clove(s) garlic, minced
1 1/4 teaspoon(s) dried oregano
1/3 cup(s) chopped fresh basil, packed in measuring cup
1 - toasted sliced bagget loaf

Steps:

  • Combine all ingredients except basil and bread in slow cooker.
  • cover. Cook on low 7-8 hours, or until vegetables are tender.
  • stir in basil. Serve on toasted bread.

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