Caponata in a crock pot

★★★★★ 1 Review
vegancook avatar
By Joan Hunt
from Youngsville, NC

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

serves 8-10 servings
prep time 10 Min
cook time 8 Hr

Ingredients

  •   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
    salsa
  •   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
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How To Make

  • 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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