Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
Published by Harvard Common Press
This sweet-and-sour eggplant mélange has its roots in Southern Italy. It can be enjoyed as a side dish or as part of an antipasto platter. Best served at room temperature, caponata is also terrific spooned onto crackers, as a crostini topping, or even served over pasta. Make the caponata at least a few hours ahead of time or the day before so the flavors have a chance to blend before serving.
Cooking Time6 min
Cooking Time - Text360
Cooking Methodsauteeing, slow cooking
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together
Recipe Courseantipasto/mezze, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Textureherby, salty, savory, sweet, tart
Type of Dishdip/spread
- 2 tablespoons olive oil
- 1 medium-size yellow onion, chopped
- 1 celery rib, minced
- 1 large eggplant, peeled and diced
- 1 medium-size red or green bell pepper, seeded and chopped
- 3 garlic cloves, minced
- One 14.5-ounce can diced tomatoes, drained and chopped
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, or to taste
- Salt and freshly ground black pepper
- 1/3 cup black olives, drained, pitted, and sliced
- 1 tablespoon capers, drained and chopped
- 1 tablespoon minced fresh parsley leaves
Heat the oil in a large skillet over medium heat. Add the onion and celery, cover, and cook until softened, about 5 minutes. Add the eggplant, cover, and cook, stirring occasionally, until the eggplant begins to soften, about 5 more minutes.
Transfer the mixture to a 4-quart slow cooker. Add the bell pepper, garlic, tomatoes, tomato paste, vinegar, sugar, basil, oregano, and red pepper flakes, and season with salt and pepper. Cover and cook on Low until the vegetables are soft but still hold some shape, about 6 hours.
When the vegetables are cooked, stir in the olives, capers, and parsley. Taste to adjust the seasonings. Transfer the caponata to a bowl and let cool. Serve at room temperature. If not serving right away, cover and refrigerate until needed.
2004 Robin Robertson