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Caponata Sicilianata

Source of Recipe

From a friend


List of Ingredients

1 pound Plum tomatoes, 1/2" pcs
3/4 pound Eggplant, 1/2" pcs
3/4 pound Zucchini, 1/2" pcs
1 Onion, chop fine
3 celery, slice
1/2 cup Parsley, chop
2 tablespoons Red wine vinegar
1 tablespoon Light brown sugar
1/4 cup Raisins
1/4 cup no salt added tomato paste
1 teaspoon Salt
1/4 teaspoon Ground black pepper
3 tablespoons oil-cured black ripe olives, chopped
2 tablespoons Capers



Recipe

Combine tomatoes, eggplant, zucchini, onion, celery, parsley, vinegar, sugar, raisins, tomato paste, salt and pepper in slow cooker. Cook, covered, on LOW 5 1/2 hours, or on HIGH, 3-1/2 hours, until veggies are tender. Do not remove cover during cooking. Stir in olives and capers. Serve warm or cold.



1 cup = 88 cal; 1 gr fat; 10% fat.