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Caponata Sicilianata


Serving size: 1/4cup Yield: 6 cups
Prep 20 mins Cook 5 hrs 30 mins  (low) or 3 1/2 hours (high)
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,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • 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

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