Crockpot Eggplant 🍆Caponata
Crockpot Eggplant 🍆Caponata

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, crockpot eggplant 🍆caponata. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Crockpot Eggplant 🍆Caponata is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Crockpot Eggplant 🍆Caponata is something which I have loved my whole life. They’re nice and they look wonderful.

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.

To begin with this recipe, we must prepare a few components. You can have crockpot eggplant 🍆caponata using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Crockpot Eggplant 🍆Caponata:
  1. Prepare 2 eggplants, peeled, cut into chunks
  2. Prepare 2 onions, sliced
  3. Make ready 10 cloves garlic, minced
  4. Take 1 can condensed cream of mushroom soup
  5. Prepare 1 can condensed tomato soup
  6. Make ready 1 can (14.5 ounce) diced tomatoes
  7. Get 3 heaping tablespoons stuffed spanish olives(with some juice from the olive jar)
  8. Take 1 tablespoon oregano
  9. Get 1/8 teaspoon black pepper
  10. Make ready 1/8 teaspoon crushed red pepper
  11. Get 2 tablespoons balsamic vinegar
  12. Make ready 1 can (6 ounce) tomato paste
  13. Take Parmesan cheese

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. 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. Some versions have olives or capers, others call for raisins or zucchini, and some even use hot peppers or anchovies.

Instructions to make Crockpot Eggplant 🍆Caponata:
  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 😉!!!

Here is how you achieve that. This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. There are as many recipes for eggplant caponata as there are cooks! There are two main approaches for preparing it — finely chopped and used as a relish on. Heat oil in a large nonstick skillet.

So that’s going to wrap it up for this exceptional food crockpot eggplant 🍆caponata recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!