Recipe: Delicious Crockpot Eggplant 🍆Caponata

Crockpot Eggplant 🍆Caponata. Today we cook a classic of Italian cuisine the CAPONATA To decide the winner between @l'uomo di casa who made a particular version on the BBQ ( that you. Crockpot Caponata Crockpot Caponata Crockpot Caponata. Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot.

This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last. To make Crockpot Eggplant 🍆Caponata you need 13 ingredients and just 7 steps. Here is how you achieve that.

Ingredients

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

Caponata is best the next day. How to make eggplant caponata - sans the soggy eggplant! This caponata has every element of the traditional Sicilian dish, but the way it's cooked is a departure from the classic recipe. I must admit that I'm not fond of what happens to eggplants if you simmer them in a sauce for too long.

Crockpot Eggplant 🍆Caponata instructions

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 😉!!!.

This classic sweet and sour eggplant relish, an elegant dip or a topping for bruschetta, is rich with caramelized onions and sweet raisins. How to Serve Plant-Based Eggplant Caponata. You can enjoy Eggplant Caponata as an appetizer with baguette or crackers, or use it as a main dish feature. It is traditionally served with fish dishes, as an accompaniment. But it also pairs well with chicken and roasted potatoes.