Slow-Cooker Caponata

Name: Slow-Cooker Caponata
Prep time: 20 min
Cook time: 3 h
Total time: 200 min
Yield: 6
Ingredients: 1 tablespoon white wine vinegar; 3 tablespoons olive oil; 2 tablespoons tomato paste; 1/2 cup tomato puree; 2 tablespoons honey; 1/2 teaspoon unsweetened cocoa powder; 1/2 teaspoon dried mint; Salt, to taste; 1/2 teaspoon freshly ground black pepper; 1 medium eggplant; 4 medium tomatoes, peeled; 1 small onion; 1 zucchini; 1 bell pepper; 2 medium carrots; 2 medium celery stalks; 1/3 cup golden raisins; 3 tablespoons capers, rinsed and drained; 3 tablespoons green olives; 3 tablespoons pine nuts

by This Italian Family

6 servings

3 hr 20 min

Have you ever tried caponata? This Sicilian delight has such with vibrant flavors and textures, as well as fantastic way of having loads of veg in one meal. There are many methods for preparing it, but this slow-cooked recipe is a fantastic, easy way of setting it and forgetting it until it's mealtime.

Caponata is a versatile dish that can be served in various ways, making it a delightful addition to Italian cuisine. Common ways it is served include as an appetizer (either on its own or spread over crostini), as a side dish (especially for grilled meats, fish and pultry), as a bruschetta topping or just as a cold salad to take out of the fridge at any time.

Slow-Cooker Caponata

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Recipe details

Yield 6 servings
Time spent: Prep time: 20 Minutes Cook time: 3 Hours Total time: 3 hr 20 min

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Ingredients

1 tablespoon white wine vinegar
3 tablespoons olive oil
2 tablespoons tomato paste
1/2 cup tomato puree
2 tablespoons honey
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon dried mint
Salt, to taste
1/2 teaspoon freshly ground black pepper
1 medium eggplant
4 medium tomatoes, peeled
1 small onion
1 zucchini
1 bell pepper
2 medium carrots
2 medium celery stalks
1/3 cup golden raisins
3 tablespoons capers, rinsed and drained
3 tablespoons green olives
3 tablespoons pine nuts

Instructions

In a bowl, mix together vinegar, olive oil, tomato puree, tomato paste, honey, salt, pepper, and cocoa powder.
Prepare eggplant, zucchini, bell pepper, carrots, tomatoes, onion, celery, and olives by dicing them into preferred-sized cubes. Add them, along with raisins and capers, to the Slow Cooker.
Pour the prepared mixture from the bowl over the vegetables in the Slow Cooker and mix. Finally, sprinkle dried mint on top.
Cook on HIGH for 3 hours. Once done, transfer the caponata to a bowl or container and let it cool completely.
Toast the pine nuts in a dry pan over medium heat for 3-5 minutes, stirring often, until they are golden and fragrant. Cool completely, then mix the toasted pine nuts into the cooled caponata.
Serve the Slow Cooker Caponata garnished with basil or mint leaves and accompany it with slices of toasted bread.

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Slow-Cooker Caponata

Slow-Cooker Caponata

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Slow-Cooker Caponata

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