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Caponata Sicilianata

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  • Serving Size: 1/4 cup
  • Yields: 6 cups
  • Prep: 20 mins
  • Cook: 5 hrs 30 mins (low) or 3 1/2 hours (high)

Caponata Sicilianata

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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