Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, crockpot eggplant šcaponata. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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. āNancy Beckman, Helena, Montana Caponata is a Sicilian eggplant relish made with celery, onion, and tomatoes cooked into a sweet and sour sauce and served with bread as an appetizer.
Crockpot Eggplant šCaponata is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Crockpot Eggplant šCaponata is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have crockpot eggplant šcaponata using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Crockpot Eggplant šCaponata:
- Get 2 eggplants, peeled, cut into chunks
- Make ready 2 onions, sliced
- Take 10 cloves garlic, minced
- Prepare 1 can condensed cream of mushroom soup
- Take 1 can condensed tomato soup
- Prepare 1 can (14.5 ounce) diced tomatoes
- Take 3 heaping tablespoons stuffed spanish olives(with some juice from the olive jar)
- Make ready 1 tablespoon oregano
- Take 1/8 teaspoon black pepper
- Get 1/8 teaspoon crushed red pepper
- Take 2 tablespoons balsamic vinegar
- Prepare 1 can (6 ounce) tomato paste
- Get Parmesan cheese
Equally good for an all-vegetable entree or as a side to go along. Crockpot Caponata - Gluten-Free, Dairy-Free & Vegetarian Recipe. Crockpot caponata is one of my favorite comfort foods. Served over brown rice pasta this is like having spaghetti and red sauce, only so much better!
Instructions to make Crockpot Eggplant šCaponata:
- 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 canāt, donāt worry about it !!!! š
- Serve over pasta of your choice topped with Parmesan cheese and enjoy š!!!
Using the crockpot to make this recipe takes out the work of watching and regularly stirring a sauce as it. Crockpot Caponata Crockpot Caponata Crockpot Caponata. Eggplant tastes great grilled, stewed, baked, stir-fried, or crockpotted. This is my favorite way to eat it—loaded with pasta sauce and cheese. Find this Pin and more on crockpot, dinner by Sue Garner.
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