Slow-Cooker Caponata

Name: Slow-Cooker Caponata
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 cups.
Cuisine: Europe, Italian, Mediterranean
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 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: Sliced fresh basil leaves, toasted pine nuts and additional olive oil

TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD: 6 cups.

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

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 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: Sliced fresh basil leaves, toasted pine nuts and additional olive oil

Directions

1. 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.

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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