Crockpot Eggplant 🍆Caponata. Slow Cooker Eggplant & Bell Pepper Caponata. Slow Cooker Eggplant & Bell Pepper Caponata. The mix of vegetables combine perfectly into a light and fresh dish.

Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana Crockpot Caponata - Gluten-Free, Dairy-Free & Vegetarian Recipe. Crockpot caponata is one of my favorite comfort foods. You can cook Crockpot Eggplant 🍆Caponata using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Crockpot Eggplant 🍆Caponata

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

Served over brown rice pasta this is like having spaghetti and red sauce, only so much better! Using the crockpot to make this recipe takes out the work of watching and regularly stirring a sauce as it. Caponata is a Sicilian eggplant relish made with celery, onion, and tomatoes cooked into a sweet and sour sauce and served with bread as an appetizer. Some versions have olives or capers, others call for raisins or zucchini, and some even use hot peppers or anchovies.

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 😉!!!.

The results of this nuanced cooking process are delicious, if not exhausting. Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. 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.