Slow-Cooker Caponata

Name: Slow-Cooker Caponata
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 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

This Italian eggplant dips 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

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

Test Kitchen tip

For easy entertaining, serve warm directly from the slow cooker or at room temperature.