Recipes and Cooking Caponata Sicilianata 3.8 (21) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 5 hrs 30 mins Total Time: 5 hrs 50 mins Yield: 6 cups Jump to Nutrition Facts Ingredients 1 pound roma tomatoes, cut into 1/2-inch pieces 12 ounce eggplant, cut into 1/2-inch pieces 12 ounce zucchini, cut into 1/2-inch pieces 1 ½ cup sliced celery (3 stalks) ¾ cup finely chopped onion ½ cup snipped fresh Italian (flat-leaf) parsley ¼ cup raisins ¼ cup tomato paste 2 tablespoon red wine vinegar 1 tablespoon packed brown sugar 1 teaspoon salt ¼ teaspoon ground black pepper 3 tablespoon chopped pitted ripe olives (optional) 2 tablespoon drained capers (optional) Directions 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. 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. Tips To prepare the caponata conventionally, preheat oven to 325°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. Rate it Print Nutrition Facts (per serving) 21 Calories 5g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 21 % Daily Value * Sodium 127mg 6% Total Carbohydrate 5g 2% Total Sugars 3g Protein 1g Vitamin C 7.1mg 36% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.