Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, crockpot eggplant šcaponata. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Crockpot Caponata Crockpot Caponata Crockpot Caponata. Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. All Reviews for Eggplant Caponata (Sicilian Version).
Crockpot Eggplant šCaponata is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Crockpot Eggplant šCaponata is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have crockpot eggplant šcaponata using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Crockpot Eggplant šCaponata:
- Take 2 eggplants, peeled, cut into chunks
- Take 2 onions, sliced
- Take 10 cloves garlic, minced
- Get 1 can condensed cream of mushroom soup
- Take 1 can condensed tomato soup
- Prepare 1 can (14.5 ounce) diced tomatoes
- Make ready 3 heaping tablespoons stuffed spanish olives(with some juice from the olive jar)
- Make ready 1 tablespoon oregano
- Make ready 1/8 teaspoon black pepper
- Prepare 1/8 teaspoon crushed red pepper
- Take 2 tablespoons balsamic vinegar
- Get 1 can (6 ounce) tomato paste
- Make ready Parmesan cheese
It's a cooked salad or relish I first made eggplant caponata when I was a student at LSU and my Italian class threw a "festa"on campus. 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!
Instructions to make Crockpot Eggplant šCaponata:
- 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 canāt, donāt worry about it !!!! š
- Serve over pasta of your choice topped with Parmesan cheese and enjoy š!!!
The flavor-boosting secret is in the grilling! Serve it as a healthy vegan appetizer Eggplant Caponata! Everything is in season right now to make this tasty Sicilian recipe- which can be served as a tasty appetizer, as a simple side. This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. There are as many recipes for eggplant caponata as there are cooks!
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