Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, crockpot eggplant 🍆caponata. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Crockpot Eggplant 🍆Caponata is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Crockpot Eggplant 🍆Caponata is something that I’ve loved my entire life.
Italian plum (roma) tomatoes, eggplant, zucchini, onions, celery stalks, parsley leaves, red wine vinegar, brown sugar, raisins, seedless, tomato paste, salt, black pepper, black olives, capers. Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins. Eggplant tastes great grilled, stewed, baked, stir-fried, or crockpotted.
To get started with this particular recipe, we must prepare a few ingredients. You can cook crockpot eggplant 🍆caponata using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Crockpot Eggplant 🍆Caponata:
- Take 2 eggplants, peeled, cut into chunks
- Take 2 onions, sliced
- Take 10 cloves garlic, minced
- Make ready 1 can condensed cream of mushroom soup
- Get 1 can condensed tomato soup
- Prepare 1 can (14.5 ounce) diced tomatoes
- Prepare 3 heaping tablespoons stuffed spanish olives(with some juice from the olive jar)
- Take 1 tablespoon oregano
- Make ready 1/8 teaspoon black pepper
- Get 1/8 teaspoon crushed red pepper
- Prepare 2 tablespoons balsamic vinegar
- Get 1 can (6 ounce) tomato paste
- Get Parmesan cheese
Smoky kielbasa sizzled with sweet bell pepper, onions and garlic. Epic Eggplant Caponata- simple, easy and bursting with summer flavor! The flavor-boosting secret is in the grilling! Serve it as a healthy vegan appetizer Eggplant Caponata!
Instructions to make Crockpot Eggplant 🍆Caponata:
- Place your peeled and cut up eggplant and sliced onions inside a crockpot……
- Now add your minced garlic…..
- Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly……
- Now add your spanish olives, oregano and black pepper, mix lightly……
- Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well….
- Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉
- Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!
Everything is in season right now to make this tasty Sicilian recipe- which can be served as a tasty appetizer, as a simple side. How to Make Eggplant Caponata - Sans the Soggy Eggplant! This caponata has every element of the traditional Sicilian dish, but the way it's cooked is a departure from the classic recipe. I must admit that I'm not fond of what happens to eggplants if you simmer them in a sauce for too long. This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley.
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