SLOW-COOKER SPICY CAPONATA

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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

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