Caponata Sicilianata

Caponata Sicilianata Enlarge Image
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23 users rated this recipe an average rating of 3.5
Serving Size:
1/4 cup
Yields:
6 cups
Prep:
20 mins
Cook:
5 hrs 30 mins (low) or 3 1/2 hours (high)
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Caponata Sicilianata

Ingredients
1
pound roma tomatoes, cut into 1/2-inch pieces
12
ounces eggplant, cut into 1/2-inch pieces
12
ounces zucchini, cut into 1/2-inch pieces
1 1/2
cups sliced celery (3 stalks)
3/4
cup finely chopped onion
1/2
cup snipped fresh Italian (flat-leaf) parsley
1/4
cup raisins
1/4
cup tomato paste
2
tablespoons red wine vinegar
1
tablespoon packed brown sugar
1
teaspoon salt
1/4
teaspoon ground black pepper
3
tablespoons chopped pitted ripe olives (optional)
2
tablespoons drained capers (optional)

Directions

  1. In a 3 1/2- or 4-quart slow cooker, combine tomatoes, eggplant, zucchini, celery, onion, parsley, raisins, tomato paste, vinegar, brown sugar, salt, and pepper.
  2. Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 3 1/2 hours. If desired, stir in olives and/or capers. Serve warm, cold, or at room temperature. Makes 6 cups.

From the Test Kitchen

To prepare the caponata conventionally, preheat oven to 325 degrees F. Meanwhile, in an oven-going Dutch oven, heat 2 tablespoons oil over medium heat. Add celery and onion; cook, covered, for 10 minutes, stirring occasionally. Stir in tomatoes, eggplant, zucchini, parsley, raisins, tomato paste, vinegar, brown sugar, salt, and pepper. Bake, covered, about 2 hours or until vegetables are tender. If desired, stir in olives and/or capers.

Nutrition Facts

(Caponata Sicilianata)
    Per serving:
  • 21 kcal cal.,
  • 0 g fat
  • 0 mg chol.,
  • 127 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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