Ingredients
2
small unpeeled eggplants (3/4 lb each), cut into 3/4-inch pieces
1
lb plum (Roma) tomatoes, coarsely chopped
3
stalks celery, sliced (1 1/3 cups)
1
large zucchini, cut in half lengthwise, then cut crosswise into slices (2 cups)
1
red or orange bell pepper, cut into 1-inch pieces
1
large sweet onion, chopped (1 cup)
1/2
cup raisins
3
tablespoons tomato paste
1
tablespoon sugar
1
teaspoon crushed red pepper flakes
1/2
teaspoon freshly ground pepper
1/4
cup chopped fresh basil leaves
1/4
cup chopped fresh Italian (flat-leaf) parsley
1/4
cup coarsely chopped pitted green olives
1/4
cup capers, drained
2
tablespoons red wine vinegar
Toasted bread slices or assorted crackers, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix eggplant, tomatoes, celery, zucchini, bell pepper, onion, raisins, tomato paste, sugar, pepper flakes and pepper.
Cover; cook on Low heat setting 5 hours.
Stir basil, parsley, olives, capers and vinegar into slow cooker. Cool completely. Refrigerate until well chilled. Serve caponata cold or at room temperature with bread or crackers.
