Slow Cooker Eggplant Caponata

Slow Cooker Eggplant Caponata

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 tablespoon oil
  • 2 small ribs celery, diced
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 small eggplant, peeled, cubed (about 4 cups)
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons capers
  • 1/4 teaspoon dried crushed red pepper
  • 1 tablespoon chopped fresh basil

Directions

  1. In a cast iron crock over medium on the stovetop, heat oil. Add celery, onions and garlic. Cook about 8 minutes or until celery is tender.
  2. Stir in tomatoes, eggplant, vinegar, capers and crushed red pepper.
  3. Place crock on slow cooker base. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or MEDIUM for 5 to 6 hours.
  4. Stir in basil before serving.

Serves: 6-8

Test Kitchen Tip: This recipe was developed for the Party Crock Cook Set, using the crock on the stovetop. To use a slow cooker with ceramic crock, cook celery, onion and garlic with oil in a medium skillet. Transfer ingredients to the slow cooker crock. Add the tomatoes, eggplant, vinegar, capers and red pepper and. Cover slow cooker and cook on HIGH for 2 1/2 to 3 hours or LOW for 6 to 6 1/2 hours.

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