How to Make Perfect Crockpot Eggplant 🍆Caponata

Crockpot Eggplant 🍆Caponata. This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana Caponata is a Sicilian eggplant relish made with celery, onion, and tomatoes cooked into a sweet and sour sauce and served with bread as an appetizer.

Great recipe for Crockpot Eggplant 🍆Caponata. Crockpot Caponata Crockpot Caponata Crockpot Caponata. Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives. You can have Crockpot Eggplant 🍆Caponata using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Crockpot Eggplant 🍆Caponata

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

Using the Pampered Chef Quick Slice to get Slow Cooker Eggplant & Bell Pepper Caponata. Slow Cooker Eggplant & Bell Pepper Caponata. The mix of vegetables combine perfectly into a light and fresh dish. Equally good for an all-vegetable entree or as a side to go along.

Crockpot Eggplant 🍆Caponata step by step

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 😉!!!.

Serve this slow cooker caponata warm or cold with crusty bread slices and an Italian wine for the perfect summer starter. The flavours get stronger the longer. In a cast iron crock over medium on. This version of the classic Sicilian sweet and sour eggplant and tomato stew, is as simple to make as it gets. Just toss everything (except the pine nuts, which are stirred in later) together in.