Crockpot Eggplant šCaponata. Slow Cooker Eggplant & Bell Pepper Caponata. Slow Cooker Eggplant & Bell Pepper Caponata. The mix of vegetables combine perfectly into a light and fresh dish.
Some versions have olives or capers, others call for raisins or zucchini, and some even use hot peppers or anchovies.
The results of this nuanced cooking process are delicious, if not exhausting.
This Italian eggplant dip preps quickly and actually gets better as it stands.
You can cook Crockpot Eggplant šCaponata using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Crockpot Eggplant šCaponata
- It's 2 of eggplants, peeled, cut into chunks.
- Prepare 2 of onions, sliced.
- Prepare 10 cloves of garlic, minced.
- Prepare 1 can of condensed cream of mushroom soup.
- You need 1 can of condensed tomato soup.
- It's 1 can (14.5 ounce) of diced tomatoes.
- It's 3 of heaping tablespoons stuffed spanish olives(with some juice from the olive jar).
- It's 1 tablespoon of oregano.
- It's 1/8 teaspoon of black pepper.
- It's 1/8 teaspoon of crushed red pepper.
- You need 2 tablespoons of balsamic vinegar.
- It's 1 can (6 ounce) of tomato paste.
- It's of Parmesan cheese.
Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. āNancy Beckman, Helena, Montana Crockpot Caponata - Gluten-Free, Dairy-Free & Vegetarian Recipe. Crockpot caponata is one of my favorite comfort foods. Served over brown rice pasta this is like having spaghetti and red sauce, only so much better!
Crockpot Eggplant šCaponata instructions
- Place your peeled and cut up eggplant and sliced onions inside a crockpot.......
- Now add your minced garlic......
- Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly.......
- Now add your spanish olives, oregano and black pepper, mix lightly.......
- Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well.....
- Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you canāt, donāt worry about it !!!! š.
- Serve over pasta of your choice topped with Parmesan cheese and enjoy š!!!.
Using the crockpot to make this recipe takes out the work of watching and regularly stirring a sauce as it. In a cast iron crock over medium on. Layer eggplant, ricotta mixture, a little sauce and continue to layer. This version of the classic Sicilian sweet and sour eggplant and tomato stew, is as simple to make as it gets. Just toss everything (except the pine nuts, which are stirred in later) together in.
