Crockpot Caponata Recipe

Origin: America Period: Traditional

Ingredients:

450g plum tomatoes, chopped
1 aubergine (eggplant), cubed into 1.2cm pieces
2 medium courgettes (zucchini) cubed into 1.2cm pieces
1 onion, finely chopped
3 celery sticks, sliced
50g parsley, chopped
2 tbsp red wine vinegar
1 tbsp brown sugar
45g raisins
60ml tomato purée
1 tsp salt
1/4 tsp freshly-ground black pepper
3 tbsp sliced black olives
2 tbsp capers, chopped

Crockpot Caponata Preparation:

Method:

Combine all the ingredients (except the olives and capers) in a crockpot. Cover and cook on low for about 5 1/2 hours. At this point stir-in the olives and capers and cook for a further 10 minutes. This dish can be served either hot or cold.

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