This is also lovely as a sandwich filling. I added 1 teaspoon Aleppo red pepper. Next time I'll add more.
* Exported from MasterCook *
Slow Cooker Golden Summer Caponata Bruschetta
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large yellow onion -- minced
1 celery rib -- minced
1 medium eggplant -- about 1 pound, peeled and cut into 1/4-inch cubes
1 yellow bell pepper -- seeded and chopped
4 garlic cloves -- chopped
3 large ripe yellow tomatoes -- chopped
1/4 cup golden raisins
3 Tablespoons white wine vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup green olives -- pitted and coarsely chopped
1 Tablespoon capers -- rinsed and drained
2 Tablespoons chopped fresh flat-leaf (Italian) parsley -- or basil
To serve: -- 1 loaf French or Italian bread, cut into 1/2-inch-thick slices
Combine the onion, celery, eggplant, bell pepper, garlic, tomatoes,
raisins, vinegar, basil, oregano, salt, and pepper in the slow cooker.
Stir to mix well. Cover and cook on Low until the vegetables are soft but
still hold some shape, about 6 hours.
Stir in the olives, capers, and parsley. Taste and adjust the seasonings.
Transfer the caponata to a bowl and let cool to room temperature.
Preheat the broiler. Arrange the bread in a single layer on a baking sheet
and broil until just toasted, watching carefully so the bread doesn't
burn. Remove from the oven and turn the bread slices over, then return to
the oven to lightly toast the other side. Serve the toasted bread
immediately with the caponata.
Serves 6
AuthorNote: Reserve this version of caponata for late summer months, when
fresh produce is plentiful and you want something delicious to enjoy with
a glass of wine but don't want to heat up the kitchen. This caponata
delivers the goods with a golden hue courtesy of yellow tomatoes and bell
peppers. Enjoy it as a bruschetta as is i this recipe, or serve it without
bread as a side dish or a pasta topping. Best served at room temperature,
caponata should be made well ahead of when you need it so that the flavors
have a chance to meld. Use a gluten-free bread to make this gluten-free.
Cuisine:
"Italian"
Source:
"Fresh From the Vegan Slow Cooker by Robin Robertson, 2012"
S(Formatted by Chupa Babi):
"May 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 102 Calories; 3g Fat (22.9%
calories from fat); 3g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 600mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES : Cooker Size: 5 to 6-quarts
Cooking Time: Low for 6 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
No comments:
Post a Comment