Eggplant Caponata

Eggplant Caponata

Ingredients:
1 teaspoon olive oil
1 red onion, diced
4 cloves garlic, minced
1 stalk celery, diced
2 tomatoes, diced
2 tablespoons nonpareil capers
2 tablespoons toasted pine nuts
1 teaspoon red pepper flakes

Directions:
1⁄ cup red wine vinegar
4
1. Pierce the eggplants with a fork. Cook on high in a 4- or 6-quart slow cooker for 2
hours.
2. Allow to cool. Peel off the skin. Slice each in half and remove the seeds. Discard
the skin and seeds.
3. Place the pulp in a food processor. Pulse until smooth. Set aside.
4. Heat the oil in a nonstick skillet. Sauté the onion, garlic, and celery until the onion
is soft, about 5 minutes.
5. Add the eggplant and tomatoes. Sauté 3 minutes.
6. Return to the slow cooker and add the capers, pine nuts, red pepper flakes, and
vinegar. Stir. Cook on low 30 minutes. Stir prior to serving.
CAPERS
Capers are found on a flowering bush and the flower bud is what is commonly called the “caper.” They are
often pickled and used in a variety of sauces and salads.
Spicy “Baked” Eggplant
Serve this spicy eggplant as a main dish over rice or as a side dish as is.
Serves 4
1 pound eggplant, cubed
1⁄ cup sliced onion
3
1 teaspoon red pepper flakes
1⁄ teaspoon crushed rosemary
2
1⁄ cup lemon juice
4
Place all ingredients in a 11⁄- to 2-quart slow cooker. Cook on low for 3 hours, or
2
until the eggplant is tender.
COLD SNAP
Take care not to put a cold ceramic slow cooker insert directly into the slow cooker. The sudden shift in
temperature can cause it to crack. If you want to prepare your ingredients the night before use, refrigerate
them in reusable containers, not in the insert.
Garlic and Gingered Green Beans
This recipe doesn’t use a lot of red pepper flakes, but a little can go a
long way when it comes to taste!
Serves 4