halfofme
07-19-2000, 11:20 AM
This is a favorite of mine - so much flavor. I do not remember where it came from, so if anyone knows, please pass it on to me and I will gladly give credit.
CAPONATA SICILIANATA
Makes 6 cups
Prep 15 minutes
Cook in slow-cooker on low heat for 5 1/2 hours, or on high for 3 1/2 hours.
1 pound plum tomatoes, cut into 1/2-inch pieces
3/4 pound eggplant, cut into 1/2-inch pieces
3/4 pound zucchini, cut into 1/2-inch pieces
1 onion, finely chopped
3 celery stalks, sliced
1/2 cup chopped parsley
2 tablespoons red-wine vinegar
1 tablespoon light-brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons chopped oil-cured black olives ( optional)
2 tablespoons capers ( optional)
1. Combine tomatoes, eggplant, zucchini, onion, celery, parsley, vinegar, sugar, raisins, tomato paste, salt and pepper in slow-cooker.
2. Cook, covered, on low heat 5 1/2 hours, or on high 3 1/2 hours, until vegetables are tender. Do not remove cover during cooking.
Stir in olives and capers. Serve warm or cold.
Conventional Cooking: heat 2 tablespoons oil in ovenproof Dutch oven. Add onion and celery; cook covered stirring , 10 minutes. Stir in eggplant, zucchini, tomatoes, parsley, vinegar, tomato paste, sugar,
raisins, salt, pepper. Cover. Bake in preheated 325 oven 2 hours or until vegetables are tender. Stir in olives and capers
Nutrient Value Per Cup
88 calories, 3 g protein, 1 g fat, 21 carbohydrates, 474 mg sodium, 0
cholesterol.
CAPONATA SICILIANATA
Makes 6 cups
Prep 15 minutes
Cook in slow-cooker on low heat for 5 1/2 hours, or on high for 3 1/2 hours.
1 pound plum tomatoes, cut into 1/2-inch pieces
3/4 pound eggplant, cut into 1/2-inch pieces
3/4 pound zucchini, cut into 1/2-inch pieces
1 onion, finely chopped
3 celery stalks, sliced
1/2 cup chopped parsley
2 tablespoons red-wine vinegar
1 tablespoon light-brown sugar
1/4 cup raisins
1/4 cup tomato paste
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons chopped oil-cured black olives ( optional)
2 tablespoons capers ( optional)
1. Combine tomatoes, eggplant, zucchini, onion, celery, parsley, vinegar, sugar, raisins, tomato paste, salt and pepper in slow-cooker.
2. Cook, covered, on low heat 5 1/2 hours, or on high 3 1/2 hours, until vegetables are tender. Do not remove cover during cooking.
Stir in olives and capers. Serve warm or cold.
Conventional Cooking: heat 2 tablespoons oil in ovenproof Dutch oven. Add onion and celery; cook covered stirring , 10 minutes. Stir in eggplant, zucchini, tomatoes, parsley, vinegar, tomato paste, sugar,
raisins, salt, pepper. Cover. Bake in preheated 325 oven 2 hours or until vegetables are tender. Stir in olives and capers
Nutrient Value Per Cup
88 calories, 3 g protein, 1 g fat, 21 carbohydrates, 474 mg sodium, 0
cholesterol.