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Slow-Cooker Spicy Caponata

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By Betty Crocker Kitchens
Updated Jan 30, 2013
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Add Sicilian flavors to your party with these meatless appetizers. Serve slow cooked spicy vegetable Caponata with bread or crackers.

Slow-Cooker Spicy Caponata

  • Prep Time 45 min
  • Total 5 hr 45 min
  • Servings 32
  • Ingredients 17
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Ingredients

  • 2 small unpeeled eggplants (3/4 lb each), cut into 3/4-inch pieces
  • 1 lb plum (Roma) tomatoes, coarsely chopped
  • 3 stalks celery, sliced (1 1/3 cups)
  • 1 large zucchini, cut in half lengthwise, then cut crosswise into slices (2 cups)
  • 1 red or orange bell pepper, cut into 1-inch pieces
  • 1 large sweet onion, chopped (1 cup)
  • 1/2 cup raisins
  • 3 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1/4 cup coarsely chopped pitted green olives
  • 1/4 cup capers, drained
  • 2 tablespoons red wine vinegar
  • Toasted bread slices or assorted crackers, if desired

Instructions

  • Step 
    1
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix eggplant, tomatoes, celery, zucchini, bell pepper, onion, raisins, tomato paste, sugar, pepper flakes and pepper.
  • Step 
    2
    Cover; cook on Low heat setting 5 hours.
  • Step 
    3
    Stir basil, parsley, olives, capers and vinegar into slow cooker. Cool completely. Refrigerate until well chilled. Serve caponata cold or at room temperature with bread or crackers.

Nutrition

25 Calories
0g Total Fat
1g Protein
5g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
25
Total Fat
0g
0%
Saturated Fat
0g
0%
Sodium
60mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
1g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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