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Slow-Cooker 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
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    6 cups

Ingredients

  • 2 medium eggplants, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 12 garlic cloves, sliced
  • 1/2 cup dry red wine
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 4 teaspoons capers, undrained
  • 5 bay leaves
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon coarsely ground pepper
  • French bread baguette slices, toasted
  • Optional: Fresh basil leaves, toasted pine nuts and additional olive oil

Directions

  • Place first 11 ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves. Serve with toasted baguette slices, adding toppings as desired.

Test Kitchen tip
  • For easy entertaining, serve warm directly from the slow cooker or at room temperature.
  • Nutrition Facts
    1/4 cup: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 189mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 1g protein.

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    Reviews

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    • Doreen
      Jul 5, 2020

      Sunny, the pine nuts are at the bottom of the ingredient list, and are listed as optional.

    • Sunny
      Jan 27, 2020

      Looks like there are pine nuts in the photo but not in the recipe ingredients?