I converted the pinch of red pepper flakes to 1/2 teaspoon ground Aleppo red pepper for a bit more heat. I love this tossed with whole grain pasta.
Slow Cooker Mediterranean Caponata - 14g Carbs, 2g Fiber: 2 pts plus
Recipe By:
Serving Size: 24
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 30%) - Vegan
2 Tablespoons extra-virgin olive oil
1 sweet yellow onion -- such as Vidalia, finely chopped
4 garlic cloves -- minced
4 ribs celery -- finely chopped
2 medium purple eggplants -- finely sliced
1 medium red bell pepper -- cored and cut into 1/2-inch pieces
1 medium yellow bell pepper -- cored and cut into 1/2-inch pieces
2 teaspoons dried oregano
1 teaspoon salt
1 pinch red pepper flakes
1/2 cup balsamic vinegar
14 1/2 ounces canned chopped tomatoes -- drained
1 1/2 cups golden raisins
1/3 cup capers -- packed in brine, drained
1/2 cup pitted kalamata olives -- or your favorite olives
1/2 cup finely chopped fresh flat-leaf parsley
In a large skillet, heat the olive oil over medium-heat. Add the onion, garlic, and celery and saute for about 3 minutes, until the onion begins to soften. Transfer the mixture to the insert of a 5 to 7-quart slow cooker.
Add the eggplant, bell peppers, oregano, salt, and red pepper flakes to the skillet and saute over medium-high heat until the eggplant begins to soften, 4 to 5 minutes. Add the vinegar and cook until it evaporates a bit. Add the tomatoes and raisins, and stir together. Transfer the contents of the skillet to the slow cooker. Cover and cook on Low for 5 hours.
Add the capers, olives, and parsley to the slow cooker and cook for
another 1 hour, until the eggplant is tender.
Remove the caponata from the slow cooker and serve warm, cold, or at room temperature. Caponata will keep in the refrigerator, covered, for up to 1 week.
Makes 6 cups (24 one-quarter cup servings)
Author Note: A relish or side dish to serve warm or cold with grilled
entrees, caponata is said to have originated in Sicily. But you will find versions of it all around the southern Mediterranean. Sweet, spicy, and salty, it's great for serving with crostini, or for topping grilled [Favorites]. I have also been known to toss it with penne or shell pasta for a pasta course.
Cuisine: "Italian"
Source: "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi): "Feb 2013"
Yield: "6 cups"
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Per Serving (excluding unknown items): 77 Calories; 3g Fat (28.3% calories from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 231mg Sodium
Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES: Cooker: 5 to 7-quart
Time: Low for 5 hours
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