Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, crockpot eggplant 🍆caponata. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Crockpot Eggplant 🍆Caponata is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Crockpot Eggplant 🍆Caponata is something which I’ve loved my whole life.
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 Slow Cooker Eggplant & Bell Pepper Caponata.
To get started with this particular recipe, we have to first prepare a few components. You can have crockpot eggplant 🍆caponata using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Crockpot Eggplant 🍆Caponata:
- Prepare eggplants, peeled, cut into chunks
- Take onions, sliced
- Get garlic, minced
- Get condensed cream of mushroom soup
- Take condensed tomato soup
- Prepare diced tomatoes
- Prepare heaping tablespoons stuffed spanish olives(with some juice from the olive jar)
- Prepare oregano
- Take black pepper
- Prepare crushed red pepper
- Prepare balsamic vinegar
- Take tomato paste
- Prepare Parmesan cheese
The results of this nuanced cooking process are delicious, if not exhausting. Layer eggplant, ricotta mixture, a little sauce and continue to layer. Caponata is a Sicilian dish made with eggplant, celery and a sweet and sour dressing. The other vegetables vary, but often include tomatoes, onions, bell peppers and herbs like basil or mint.
Instructions to make Crockpot Eggplant 🍆Caponata:
- Place your peeled and cut up eggplant and sliced onions inside a crockpot……
- Now add your minced garlic…..
- Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly……
- Now add your spanish olives, oregano and black pepper, mix lightly……
- Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well….
- Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉
- Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!
Capers, raisins, pine nuts or olives can also be added. The flavours get stronger the longer. This version of the classic Sicilian sweet and sour eggplant and tomato stew, is as simple to make as it gets. Just toss everything (except the pine nuts, which are stirred in later) together in. Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot.
So that is going to wrap this up with this special food crockpot eggplant 🍆caponata recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
