Best Caponata In A Crock Pot Recipes

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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.

EGGPLANT CAPONATA (SICILIAN VERSION)

Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories Appetizers and Snacks Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

Ingredients

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g