Recipe: Tasty Crockpot Eggplant 🍆Caponata

Crockpot Eggplant 🍆Caponata. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Crockpot Caponata Crockpot Caponata Crockpot Caponata.

Serve this slow cooker caponata warm or cold with crusty bread slices and an Italian wine for the perfect summer starter. Eggplant tastes great grilled, stewed, baked, stir-fried, or crockpotted. This is my favorite way to eat it---loaded with pasta sauce and cheese. You can cook Crockpot Eggplant 🍆Caponata using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Crockpot Eggplant 🍆Caponata

1. You need 2 of eggplants, peeled, cut into chunks.
2. Prepare 2 of onions, sliced.
3. Prepare 10 cloves of garlic, minced.
4. Prepare 1 can of condensed cream of mushroom soup.
5. Prepare 1 can of condensed tomato soup.
6. Prepare 1 can (14.5 ounce) of diced tomatoes.
7. It's 3 of heaping tablespoons stuffed spanish olives(with some juice from the olive jar).
8. You need 1 tablespoon of oregano.
9. Prepare 1/8 teaspoon of black pepper.
10. Prepare 1/8 teaspoon of crushed red pepper.
11. It's 2 tablespoons of balsamic vinegar.
12. Prepare 1 can (6 ounce) of tomato paste.
13. You need of Parmesan cheese.

Although I am calling this eggplant parmesan, there isn't actually any parmesan cheese at all---unless you sprinkle some on the top before eating. This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. The only constants in caponata are eggplants, onions, olive oil, vinegar, and some sort of tomato product, either tomato sauce or fresh tomatoes or both. Fresh eggplant shines in this traditional Sicilian Eggplant Caponata recipe.

Crockpot Eggplant 🍆Caponata instructions

1. Place your peeled and cut up eggplant and sliced onions inside a crockpot.......
2. Now add your minced garlic......
3. Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly.......
4. Now add your spanish olives, oregano and black pepper, mix lightly.......
5. Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well.....
6. Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉.
7. Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!.

It?s a flavor-packed salad that?s perfect for summer. I fell in love with classic Eggplant Caponata on a trip to Sicily, learning the flavor magic straight from the Nonnas. This picnic salad is loaded with ingredients that pack a. Wanna make Instant Pot Eggplant Caponata? My name is Corrie Cooks and I am here to help!

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