I love anything with eggplant so this recipe is a huge hit with me. A few years ago we posted a Caponata recipe which is also delicious. This recipe is slightly different and you make it in the crock pot. Enjoy!
Crock Pot Caponata
Ingredients
- 1 eggplant (1-2 lbs), peeled and cut into 1 inch chunks
- 14.5 oz can tomatoes, undrained
- 1 medium onion, chopped
- 1 red pepper, chopped
- 3 tbsp olive oil
- 2 tbsp capers
- 2 tbsp balsamic vinegar
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/4 cup fresh basil chopped
- salt and pepper to taste
Instructions
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Mix eggplant, tomatoes, onion, pepper, oil, capers, vinegar, garlic and oregano in crock pot. Cover and cook on low for 6-7 hours until vegetables are tender. Stir in basil. Add salt and pepper to taste. Serve with french bread.
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