- make this recipe
- user reviews ()
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)
- cal. (kcal) 21,
- carb. (g) 5,
- fiber (g) 1,
- sugar (g) 3,
- pro. (g) 1,
- vit. A (IU) 340,
- vit. C (mg) 7,
- sodium (mg) 127,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
