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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)

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

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