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1 lb plum tomatoes chopped
1 eggplant (aubergine) in pieces
2 medium zucchini (courgette) in pieces
1 onion, finely chopped
3 stalks celery, sliced
cup chopped parsley
2 tbsp red wine vinegar
1 tbsp brown sugar
cup raisins
cup tomato paste
1 teaspoon salt
teaspoon freshly ground black pepper
3 tbsp oil cured black olives (optional)
2 tbsp capers (optional)


Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt and pepper in a slow cooker. Cook, covered on low heat for 5 ½ hours. Do not remove cover during cooking. Stir in olives and capers, if using. Serve warm or cold.

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