CAPONATA IN A CROCK POT

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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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