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Wednesday, August 26, 2009

Crock pot eggplant dish (caponata) served on crusty bread

I found this in a crock pot book called, Fix-It and Forget-IT Lightly. This recipe was from Katrine Rose of Woodbridge, VA. It is a nice and different way to have eggplant. It was just a bit tart...might add a hair of sugar next time...but I do like it tart.

1 medium-sized eggplant, peeled and cut into 1/2 inch cubes
1 14 ounce can low-sodium diced tomatoes
1 medium-sized onion , chopped
1 red bell pepper, cut into 1/2" pieces
3/4 cup low-sodium salsa
1/4 cup olive oil (I did less)
2 Tbsp. capers, drained (I omitted)
3 Tbsp. balsamic vinegar
3 garlic cloves, minced
1 1/4 tsp dried oregano
1/3 cup chopped fresh basil (added at end of cooking time

1. Combine all ingredients[ EXCEPT for the BASIL and the bread] in slow cooker.
2. Cover. Cook on low 7-8 hours, or until vegetables are tender.
3. Stir in basil. Serve over slices of toasted French Bread

optional:some Frito bean dip mixed in the sauce is great when mixing or serving the sauce mixed in rice!

1 comment:

shoulla family said...

You really need to add the capers to take this dish from good to awesome.