How To make Crockpot Caponata
Ingredients
1
pound
plum tomatoes, chopped
1
each
eggplant, cut in 1/2 inch pieces
2
each
zucchini, cut in 1/2 inch pieces
1
each
onion, finely chopped
3
each
celery stalks, sliced
1/2
cup
parsley, fresh, chopped
2
tablespoon
red wine vinegar
1
tablespoon
brown sugar
1/4
cup
raisins
1/4
cup
tomato paste
1
teaspoon
salt
1
pepper, freshly ground
3
tablespoon
oil cured black olives (optional)
2
tablespoon
capers (optional)
Directions:
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.
How To make Crockpot Caponata's Videos
The best eggplant recipe I've ever had, you'll want to eat it every day.
INGREDIENTS:
2 eggplants
300 grams of minced meat
1/2 teaspoon of salt
1/2 teaspoon ground pepper
60 ml of water
1 tomato
1 strand of olive oil
salt to taste
60 grams grated mozzarella cheese
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1 Minute Recipe Easy Caponata Recipe
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2910 Tuna Meatballs with Caponata
Tuna Meatballs
300 g potatoes, boiled, peeled and mashed
300 g Italian tuna fillets in olive oil
1 egg
2 teaspoons grated Pecorino Romano
2 tablespoons chopped parsley
2 cloves garlic, minced
1 tablespoons chopped capers
2 anchovy fillets, minced
Grinding black pepper
Breadcrumbs
Sunflower oil for frying
Dump everything in a bowl, except the breadcrumbs. With your hands form small meatballs as for appetizers or make them golf ball size to serve 4. Roll them in breadcrumbs and fry them until golden brown in the oil. Serve them accompanied with the caponatina and crusty bread.
Caponata | 40 Minutes | Guided Cooking | CHEF iQ Smart Cooker
With roots in Sicily, Caponata pairs perfectly with fresh Italian bread. Loaded with hearty eggplant accompanied by briny capers and olives, this vegetarian dish is an easier plant-based swap for Sunday night gravy. Caponata also makes a great topping for grilled fish or tossed with pasta. No worries about making more than you need; it tastes even better the next day when the flavors have developed even more. Leftovers, anyone?
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