Slow-Cooker Eggplant Caponata

Slow-Cooker Eggplant Caponata
This vegetable recipe is versatile enough to be served as either an appetizer or main dish. Try it during the holidays when the convenience of the slow cooker can really save the day.
Makes 20
Prep 15 m
Slow Cook 4 hours on HIGH or 6 hours on LOW



  1. 1 of 2 Stir together tomatoes, eggplant, zucchini, celery, onion, tomato puree, vinegar, sugar, parsley and basil in a slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  2. 2 of 2 Stir in olives and capers. Serve warm, at room temperature, or chill overnight. Spoon about 1/4 cup onto each toasted bread slice.
Nutrition Information for Slow-Cooker Eggplant Caponata
Servings Per Recipe: 20
Per Serving: 0 mg chol., 151 mg sodium, 0 g sat. fat, 1 g fiber, 2 g pro., 46 kcal cal., 1 g Fat, total, 9 g carb.