Slow Cooker Spicy Caponata Recipes
SLOW-COOKER CAPONATA
This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Appetizers
Time 5h20m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- Place first 11 ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves. Serve with toasted baguette slices, adding toppings as desired.
Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
CAPONATA IN A CROCK POT
This is a great dish to take to pot luck or use as an appetizer for your guests or family at home
Provided by Joan Hunt @vegancook
Categories Dips
Number Of Ingredients 12
Steps:
- Combine all ingredients except basil and bread in slow cooker.
- cover. Cook on low 7-8 hours, or until vegetables are tender.
- stir in basil. Serve on toasted bread.
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