Crockpot Eggplant 🍆Caponata. This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana Caponata is a Sicilian eggplant relish made with celery, onion, and tomatoes cooked into a sweet and sour sauce and served with bread as an appetizer.

Slow Cooker Eggplant & Bell Pepper Caponata. Slow Cooker Eggplant & Bell Pepper Caponata. The mix of vegetables combine perfectly into a light and fresh dish. You can cook Crockpot Eggplant 🍆Caponata using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Crockpot Eggplant 🍆Caponata

1. You need 2 of eggplants, peeled, cut into chunks.
2. It's 2 of onions, sliced.
3. Prepare 10 cloves of garlic, minced.
4. It's 1 can of condensed cream of mushroom soup.
5. You need 1 can of condensed tomato soup.
6. You need 1 can (14.5 ounce) of diced tomatoes.
7. You need 3 of heaping tablespoons stuffed spanish olives(with some juice from the olive jar).
8. It's 1 tablespoon of oregano.
9. Prepare 1/8 teaspoon of black pepper.
10. You need 1/8 teaspoon of crushed red pepper.
11. You need 2 tablespoons of balsamic vinegar.
12. You need 1 can (6 ounce) of tomato paste.
13. Prepare of Parmesan cheese.

Equally good for an all-vegetable entree or as a side to go along. This version of the classic Sicilian sweet and sour eggplant and tomato stew, is as simple to make as it gets. Just toss everything (except the pine nuts, which are stirred in later) together in. Crockpot Caponata - Gluten-Free, Dairy-Free & Vegetarian Recipe.

Crockpot Eggplant 🍆Caponata step by step

1. Place your peeled and cut up eggplant and sliced onions inside a crockpot.......
2. Now add your minced garlic......
3. Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly.......
4. Now add your spanish olives, oregano and black pepper, mix lightly.......
5. Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well.....
6. Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉.
7. Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!.

Crockpot caponata is one of my favorite comfort foods. Served over brown rice pasta this is like having spaghetti and red sauce, only so much better! Using the crockpot to make this recipe takes out the work of watching and regularly stirring a sauce as it. Crockpot Caponata Crockpot Caponata Crockpot Caponata. Eggplant tastes great grilled, stewed, baked, stir-fried, or crockpotted.