• 1 lg. eggplant, diced
  • 1/2 tsp. salt
  • 1 lg. Rome apple, cut into 1/2-inch cubes
  • 1/2 (12 oz.) jar roasted red bell peppers, drained and coarsely chopped
  • 1/2 c. pitted kalamata olives, coarsely chopped
  • 1/2 c. chopped red onion
  • 1 garlic clove, pressed
  • 3/4 tsp. dried oregano
  • 3/4 tsp. ground cumin
  • 3/4 tsp. capers
  • 2 T. chopped fresh parsley or 2 tsp. dried parsley
  • 2 T. apple cider vinegar

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Slow Cooker Caponata is a healthy Sicilian dip or relish that is Yummy!

  1. Eggplant placed in a medium-sized microwave-safe bowl, and toss with salt.
  2. Microwave at High 8 minutes; gently toss with olive oil.
  3. Stir together eggplant, apple, and next 8 ingredients in a 3-quart slow cooker.
  4. Cover. Cook on High for 3 hours or on Low for 6 hours or until apples are tender.
  5. Stir in vinegar.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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