Caponata in a crock pot

Caponata In A Crock Pot Recipe

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Joan Hunt


This is a great dish to take to pot luck or use as an appetizer for your guests or family at home


★★★★★ 1 vote

8-10 servings
10 Min
8 Hr


  • 1 medium
    eggplant, peeled and cut into 1/2 inch cubes
  • 14 oz
    can diced tomatoes
  • 1 medium
    onion, chopped
  • 1 medium
    red bell pepper, cut into 1/2 inch pieces
  • 3/4 c
  • 1/4 c
    olive oil
  • 2 Tbsp
    capers, drained
  • 3 Tbsp
    balsamic vinegar
  • 3 clove
    garlic, minced
  • 1 1/4 tsp
    dried oregano
  • 1/3 c
    chopped fresh basil, packed in measuring cup
  • 1
    toasted sliced bagget loaf

How to Make Caponata in a crock pot


  1. Combine all ingredients except basil and bread in slow cooker.
  2. cover. Cook on low 7-8 hours, or until vegetables are tender.
  3. stir in basil. Serve on toasted bread.

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About Caponata in a crock pot

Course/Dish: Dips Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtag: #Eggplant

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