Crockpot Eggplant 🍆Caponata. Crockpot Caponata Crockpot Caponata Crockpot Caponata. Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives. Using the Pampered Chef Quick Slice to get the perfect cubes for an Eggplant Caponata Dip.
Chicken Eggplant Caponata Crock Pot Recipe has a recipe for cooking chicken eggplant caponata dish using the crock pot. Easy Sicilian eggplant caponata recipe with pignoli nuts, olives, capers, celery and raisins in a tangy sweet and sour sauce. Caponata is an Italian appetizer that's bursting with flavor! You can have Crockpot Eggplant 🍆Caponata using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Crockpot Eggplant 🍆Caponata
- You need 2 of eggplants, peeled, cut into chunks.
- It's 2 of onions, sliced.
- It's 10 cloves of garlic, minced.
- Prepare 1 can of condensed cream of mushroom soup.
- Prepare 1 can of condensed tomato soup.
- You need 1 can (14.5 ounce) of diced tomatoes.
- You need 3 of heaping tablespoons stuffed spanish olives(with some juice from the olive jar).
- Prepare 1 tablespoon of oregano.
- Prepare 1/8 teaspoon of black pepper.
- Prepare 1/8 teaspoon of crushed red pepper.
- It's 2 tablespoons of balsamic vinegar.
- Prepare 1 can (6 ounce) of tomato paste.
- It's of Parmesan cheese.
Eggplant and vegetables make a tangy, garlicky spread that's perfect over crusty bread. Sicilian favorite eggplant caponata is best known as an appetizer, but it can also hold its own as a side dish or even a main course. Red wine vinegar balances the slight sweetness of this classic eggplant caponata, featuring eggplant, raisins, tomatoes, olives, and capers. Eggplant tastes great grilled, stewed, baked, stir-fried, or crockpotted.
Crockpot Eggplant 🍆Caponata step by step
- 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 😉!!!.
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. Caponata is a classic Sicilian side typically made with fried eggplant (think of it as Italy's version of ratatouille). This sweet-and-sour eggplant jam can also incorporate raisins, tomatoes, onions, olives, capers, vinegar, and fresh herbs. Epic Eggplant Caponata- simple, easy and bursting with summer flavor!
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