Crockpot Eggplant �Caponata. Eggplant tastes great grilled, stewed, baked, stir-fried, or crockpotted. This is my favorite way to eat it---loaded with pasta sauce and cheese. Although I am calling this eggplant parmesan, there isn't actually any parmesan cheese at all---unless you sprinkle some on the top before eating.
Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.
Find this Pin and more on crockpot, dinner by Sue Garner.
Serve this slow cooker caponata warm or cold with crusty bread slices and an Italian wine for the perfect summer starter.
You can have Crockpot Eggplant �Caponata using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Crockpot Eggplant �Caponata
- It's 2 of eggplants, peeled, cut into chunks.
- You need 2 of onions, sliced.
- It's 10 cloves of garlic, minced.
- Prepare 1 can of condensed cream of mushroom soup.
- You need 1 can of condensed tomato soup.
- You need 1 can (14.5 ounce) of diced tomatoes.
- It's 3 of heaping tablespoons stuffed spanish olives(with some juice from the olive jar).
- Prepare 1 tablespoon of oregano.
- You need 1/8 teaspoon of black pepper.
- You need 1/8 teaspoon of crushed red pepper.
- You need 2 tablespoons of balsamic vinegar.
- You need 1 can (6 ounce) of tomato paste.
- Prepare of Parmesan cheese.
Heat oil in a large nonstick skillet. This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. The only constants in caponata are eggplants, onions, olive oil, vinegar, and some sort of tomato product, either tomato sauce or fresh tomatoes or both. In this eggplant caponata recipe, the traditional eggplant and tomato combination is spiked with olives, capers and chile peppers.
Crockpot Eggplant �Caponata instructions
- Place your peeled and cut up eggplant and sliced onions inside a crockpot.......
- Now add your minced garlic......
- Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly.......
- Now add your spanish olives, oregano and black pepper, mix lightly.......
- Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well.....
- Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉.
- Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!.
Sicilian Eggplant Caponata. this link is to an external site that may or may not meet accessibility guidelines. Our innovative Crock-Pot The Original Slow Cooker makes cooking lot easier than ever. Epic Eggplant Caponata- simple, easy and bursting with summer flavor! The flavor-boosting secret is in the grilling! Serve it as a healthy vegan appetizer Eggplant Caponata!