I converted the pinch of red pepper flakes to 1/2 teaspoon ground Aleppo red pepper for a bit more heat. I love this tossed with whole grain pasta.
* Exported from MasterCook *
Slow Cooker Mediterranean Caponata
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons extra-virgin olive oil
1 sweet yellow onion -- such as Vidalia, finely chopped
4 garlic cloves -- minced
4 ribs celery -- finely chopped
2 medium purple eggplants -- finely sliced
1 medium red bell pepper -- cored and cut into 1/2-inch pieces
1 medium yellow bell pepper -- cored and cut into 1/2-inch pieces
2 teaspoons dried oregano
1 teaspoon salt
1 pinch red pepper flakes
1/2 cup balsamic vinegar
14 1/2 ounces canned chopped tomatoes -- drained
1 1/2 cups golden raisins
1/3 cup capers -- packed in brine, drained
1/2 cup pitted kalamata olives -- or your favorite olives
1/2 cup finely chopped fresh flat-leaf parsley
-------- ------------ --------------------------------
2 Tablespoons extra-virgin olive oil
1 sweet yellow onion -- such as Vidalia, finely chopped
4 garlic cloves -- minced
4 ribs celery -- finely chopped
2 medium purple eggplants -- finely sliced
1 medium red bell pepper -- cored and cut into 1/2-inch pieces
1 medium yellow bell pepper -- cored and cut into 1/2-inch pieces
2 teaspoons dried oregano
1 teaspoon salt
1 pinch red pepper flakes
1/2 cup balsamic vinegar
14 1/2 ounces canned chopped tomatoes -- drained
1 1/2 cups golden raisins
1/3 cup capers -- packed in brine, drained
1/2 cup pitted kalamata olives -- or your favorite olives
1/2 cup finely chopped fresh flat-leaf parsley
In a large skillet, heat the olive oil over medium-heat. Add the onion,
garlic, and celery and saute for about 3 minutes, until the onion begins
to soften. Transfer the mixture to the insert of a 5 to 7-quart slow
cooker.
garlic, and celery and saute for about 3 minutes, until the onion begins
to soften. Transfer the mixture to the insert of a 5 to 7-quart slow
cooker.
Add the eggplant, bell peppers, oregano, salt, and red pepper flakes to
the skillet and saute over medium-high heat until the eggplant begins to
soften, 4 to 5 minutes. Add the vinegar and cook until it evaporates a
bit. Add the tomatoes and raisins, and stir together. Transfer the
contents of the skillet to the slow cooker.
the skillet and saute over medium-high heat until the eggplant begins to
soften, 4 to 5 minutes. Add the vinegar and cook until it evaporates a
bit. Add the tomatoes and raisins, and stir together. Transfer the
contents of the skillet to the slow cooker.
Cover and cook on Low for 5 hours.
Add the capers, olives, and parsley to the slow cooker and cook for
another 1 hour, until the eggplant is tender. Remove the caponata from the
slow cooker and serve warm, cold, or at room temperature. Caponata will
keep in the refrigerator, covered, for up to 1 week.
another 1 hour, until the eggplant is tender. Remove the caponata from the
slow cooker and serve warm, cold, or at room temperature. Caponata will
keep in the refrigerator, covered, for up to 1 week.
Makes 6 cups (24 one-quarter cup servings)
AuthorNote: A relish or side dish to serve warm or cold with grilled
entrees, caponata is said to have originated in Sicily. But you will find
versions of it all around the southern Mediterranean. Sweet, spicy, and
salty, it's great for serving with crostini, or for topping grilled
[Favorites]. I have also been known to toss it with penne or shell pasta
for a pasta course.
entrees, caponata is said to have originated in Sicily. But you will find
versions of it all around the southern Mediterranean. Sweet, spicy, and
salty, it's great for serving with crostini, or for topping grilled
[Favorites]. I have also been known to toss it with penne or shell pasta
for a pasta course.
Cuisine:
"Italian"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
"Italian"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 77 Calories; 3g Fat (28.3% calories
from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 231mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2
Fruit; 1/2 Fat; 0 Other Carbohydrates.
from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 231mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2
Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Cooker: 5 to 7-quart
Time: Low for 5 hours
Time: Low for 5 hours
Nutr. Assoc. : 0 5454 0 0 535 0 0 0 0 0 0 0 0 0 926531 0
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
Thanks for sharing your recipes
http://health.groups.yahoo.com/group/MastercookForDiabetics/
http://groups.yahoo.com/group/MC-AllEthnic-Recipes/
http://groups.yahoo.com/group/MC_All_Recipes/
http://health.groups.yahoo.com/group/MastercookForDiabetics/
http://groups.yahoo.com/group/MC-AllEthnic-Recipes/
http://groups.yahoo.com/group/MC_All_Recipes/
.
__,_._,___
No comments:
Post a Comment