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Categories:
olive oil yellow onion celery eggplant red garlic tomatoes tomato paste red wine vinegar sugar basil oregano red pepper salt black olives capers parsley
Viewed: 98 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 1 medium-size yellow onion, chopped
- 1 celery rib, minced
- 1 large eggplant, peeled and diced
- 1 medium-size red or green bell pepper, seeded and chopped
- 3 garlic cloves, minced
- One 14.5-ounce can diced tomatoes, drained and chopped
- 1 tablespoon tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- Salt and freshly ground black pepper
- 1/3 cup black olives, drained, pitted, and sliced
- 1 tablespoon capers, drained and chopped
- 1 tablespoon minced fresh parsley leaves
Method
- Heat the oil in a large skillet over medium heat.
- Add the onion and celery, cover, and cook until softened, about 5 minutes.
- Add the eggplant, cover, and cook, stirring occasionally, until the eggplant begins to soften, about 5 more minutes.
- Transfer the mixture to a 4-quart slow cooker.
- Add the bell pepper, garlic, tomatoes, tomato paste, vinegar, sugar, basil, oregano, and red pepper flakes, and season with salt and pepper.
- Cover and cook on Low until the vegetables are soft but still hold some shape, about 6 hours.
- When the vegetables are cooked, stir in the olives, capers, and parsley.
- Taste to adjust the seasonings.
- Transfer the caponata to a bowl and let cool.
- Serve at room temperature.
- If not serving right away, cover and refrigerate until needed.
