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Low Fat Crock Pot Caponata Recipe
Ingredients
1 lb plum tomatoes – chopped
1 eggplant – in 1/2 pieces
2 med zucchini – in 1/2 pieces
1 onion finely chopped
3 stalks celery – sliced
1/2 c chopped parsley
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/4 c raisins
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives – (optional)
2 Tbsp capers – (optional)
Method
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot.
Cook, covered on low heat for 5 1/2 hours.
Do not remove cover during cooking.
Stir in olives & capers, if using.
Serve warm or cold.
