Caponata in a crock pot

Caponata In A Crock Pot Recipe

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Joan Hunt

By
@vegancook

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10 servings
Prep:
10 Min
Cook:
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

How to Make Caponata in a crock pot

Step-by-Step

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

Printable Recipe Card

About Caponata in a crock pot

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