Slow-Cooker Eggplant Caponata

This vegetable recipe is versatile enough to be served as either an appetizer or main dish. Try it during the holidays when the convenience of the slow cooker can really save the day.

Slow-Cooker Eggplant Caponata
Servings: 20 Prep 15 mins Slow Cook 4 hours on HIGH or 6 hours on LOW


  • 2 plum tomatoes, seeded and chopped
  • 1 small eggplant (about 12 ounces), cut into 1/2-inch pieces
  • 1 medium-size zucchini, cut into 1/2-inch pieces
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 3/4 cup tomato puree
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons dried basil
  • 1/3 cup chopped green olives
  • 1 tablespoon capers, rinsed and drained
  • 1 large loaf Italian bread, cut into 1/2-inch slices (about 18-20) and lightly toasted

Make It

1. Stir together tomatoes, eggplant, zucchini, celery, onion, tomato puree, vinegar, sugar, parsley and basil in a slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Stir in olives and capers. Serve warm, at room temperature, or chill overnight. Spoon about 1/4 cup onto each toasted bread slice.

Nutrition Facts

Servings Per Recipe: 20; Amount Per Serving: cal. (kcal): 46, Fat, total (g): 1, chol. (mg): , sat. fat (g): , carb. (g): 9, fiber (g): 1, pro. (g): 2, sodium (mg): 151, Percent Daily Values are based on a 2,000 calorie diet.