Slow-Cooker Eggplant Caponata

Slow-Cooker Eggplant Caponata

Makes 20
Prep 15 m
Slow Cook 4 hours on HIGH or 6 hours on LOW

Ingredients

Directions

  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.
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Printed from FamilyCircle.com 11/14/2018