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Slow-Cooker Spicy Caponata
Slow-Cooker Spicy Caponata
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Prep Time:
45 minutes
Total Time:
5 hours 45 minutes
Elevate your party with Sicilian-inspired meatless appetizers. Enjoy spicy vegetable Caponata on bread or crackers.
Ingredients:
  • 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
Instructions:
  • Lightly coat a 5- to 6-quart slow cooker with cooking spray. Combine eggplant, tomatoes, celery, zucchini, bell pepper, onion, raisins, tomato paste, sugar, pepper flakes, and pepper in the slow cooker.
  • Cover and simmer on Low heat for 5 hours.
  • Combine basil, parsley, olives, capers, and vinegar in the slow cooker. Allow the mixture to cool completely, then refrigerate until well chilled. Serve the caponata cold or at room temperature with bread or crackers.

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