Recipe: Tasty Crockpot Eggplant 🍆Caponata

Crockpot Eggplant 🍆Caponata. Italian plum (roma) tomatoes, eggplant, zucchini, onions, celery stalks, parsley leaves, red wine vinegar, brown sugar, raisins, seedless, tomato paste, salt, black pepper, black olives, capers. Find this Pin and more on crockpot, dinner by Sue Garner. Serve this slow cooker caponata warm or cold with crusty bread slices and an Italian wine for the perfect summer starter.

Serve it as a healthy vegan appetizer Eggplant Caponata! Everything is in season right now to make this tasty Sicilian recipe- which can be served as a tasty appetizer, as a simple side. This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. You can have Crockpot Eggplant 🍆Caponata using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Crockpot Eggplant 🍆Caponata

1. You need 2 of eggplants, peeled, cut into chunks.
2. You need 2 of onions, sliced.
3. You need 10 cloves of garlic, minced.
4. You need 1 can of condensed cream of mushroom soup.
5. Prepare 1 can of condensed tomato soup.
6. You need 1 can (14.5 ounce) of diced tomatoes.
7. Prepare 3 of heaping tablespoons stuffed spanish olives(with some juice from the olive jar).
8. Prepare 1 tablespoon of oregano.
9. It's 1/8 teaspoon of black pepper.
10. You need 1/8 teaspoon of crushed red pepper.
11. Prepare 2 tablespoons of balsamic vinegar.
12. Prepare 1 can (6 ounce) of tomato paste.
13. You need of Parmesan cheese.

There are as many recipes for eggplant caponata as there are cooks! There are two main approaches for preparing it — finely chopped and used as a relish on. Wanna make Instant Pot Eggplant Caponata? My name is Corrie and I am here to help!

Crockpot Eggplant 🍆Caponata step by step

1. Place your peeled and cut up eggplant and sliced onions inside a crockpot.......
2. Now add your minced garlic......
3. Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly.......
4. Now add your spanish olives, oregano and black pepper, mix lightly.......
5. Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well.....
6. Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉.
7. Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!.

Eggplant Caponata is a traditional Italian summer dish which is typical of Sicily and Southern Regions in general. It is made with eggplants and tomatoes and it can be served both as a side dish or an appetizer. Sicilian favorite eggplant caponata is best known as an appetizer, but it can also hold its own as a side dish or even a main course. Red wine vinegar balances the slight sweetness of this classic eggplant caponata, featuring eggplant, raisins, tomatoes, olives, and. On a large rimmed sheet pan or in a roasting pan, toss the eggplant with a light coating of olive oil.