How To make Crockpot Caponata
Ingredients
1
pound
plum tomatoes, chopped
1
each
eggplant, cut in 1/2 inch pieces
2
each
zucchini, cut in 1/2 inch pieces
1
each
onion, finely chopped
3
each
celery stalks, sliced
1/2
cup
parsley, fresh, chopped
2
tablespoon
red wine vinegar
1
tablespoon
brown sugar
1/4
cup
raisins
1/4
cup
tomato paste
1
teaspoon
salt
1
pepper, freshly ground
3
tablespoon
oil cured black olives (optional)
2
tablespoon
capers (optional)
Directions:
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.
How To make Crockpot Caponata's Videos
Eggplant Caponata | Or Ratatouille? | UNIQUE Twist on a CLASSIC Dish | VEGAN GLUTEN-FREE
See how to make Basil Chiffonade!
Or Stuffed Portabello, another Vegan and Gluten-Free treat:
Here we learn how to make a cross between Eggplant Caponata / Ratatouille style dish. Vegan, Gluten free, and low calorie this is a wonderful dish to have in your repertoire.
Ingredients:
1 Large Eggplant - 1/2 inch diced
1 Large Spanish Onion
2 Tbsp. garlic - chopped
1-2 Tbsp. olive oil
1 29oz. can diced Tomatoes with Italian seasoning
Salt and Pepper to taste
Finish the dish with:
1 Tbsp Sugar
1 Tbsp Balsamic Vinegar
3/4 Basil Chiffonade
1 Tsp dried Basil
1 Tsp dried Oregano
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Oil Free Caponata Pasta
I saw this incredible photo the other day that looked SO good I KNEW I had to try it! So here is my version of Oil-Free Caponata Pasta and I hope you like it as much as I do.
Full Recipe --
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Recipe Portabella Mushroom Caponata
Recipe - Portabella Mushroom Caponata
INGREDIENTS:
●1 tablespoon olive oil
●4 cups diced portabella mushrooms
●1 cup coarsely chopped sweet onion
●1/2 cup diced roma tomato , seeded
●1/2 cup diced green bell pepper
●1/2 cup diced yellow bell pepper
●1 garlic clove , minced
●1 tablespoon brown sugar
●2 tablespoons fresh lemon juice
●1/2 teaspoon salt
●1/4 cup golden raisin
●1 tablespoon toasted pine nuts
●2 tablespoons fresh basil or 2 teaspoons dried basil
2910 Tuna Meatballs with Caponata
Tuna Meatballs
300 g potatoes, boiled, peeled and mashed
300 g Italian tuna fillets in olive oil
1 egg
2 teaspoons grated Pecorino Romano
2 tablespoons chopped parsley
2 cloves garlic, minced
1 tablespoons chopped capers
2 anchovy fillets, minced
Grinding black pepper
Breadcrumbs
Sunflower oil for frying
Dump everything in a bowl, except the breadcrumbs. With your hands form small meatballs as for appetizers or make them golf ball size to serve 4. Roll them in breadcrumbs and fry them until golden brown in the oil. Serve them accompanied with the caponatina and crusty bread.
Caponata | 40 Minutes | Guided Cooking | CHEF iQ Smart Cooker
With roots in Sicily, Caponata pairs perfectly with fresh Italian bread. Loaded with hearty eggplant accompanied by briny capers and olives, this vegetarian dish is an easier plant-based swap for Sunday night gravy. Caponata also makes a great topping for grilled fish or tossed with pasta. No worries about making more than you need; it tastes even better the next day when the flavors have developed even more. Leftovers, anyone?
Still don’t have a Smart Cooker? Find out all of the ways you can cook smarter with CHEF iQ at our site and order your very own Smart Cooker today: