• Caponata

    Caponata from Cookstr
    Description: This robust spread is a treat from Sicily. Serve it on crostini or with crackers, pita bread or crudites such as celery sticks. It keeps, covered, in the refrigerator for up to one week.
    • 2 Tbsp Balsamic Vinegar
    • 1 tsp Packed Brown Sugar
    • 3 Tbsp Olive Oil
    • 1 medium Eggplant, peeled, cut into 1-inch (2.5 cm) cubes and drained of excess moisture
    • 1 Onion, finely chopped
    • 2 stalks Celery, finely chopped
    • 4 Cloves Garlic, minced
    • 1 tsp Dried Oregano Leaves
    • ½ tsp Cracked Black Peppercorns
    • 1 Can Diced Tomatoes, including juice
    • ½ cup Chopped Pitted Black Olives
    • 1 Tbsp Drained Capers
    • 2 Tbsp Toasted Pine Nuts
    • 2 Tbsp Chiffonade Of Basil Leaves, optional

    1. In a small bowl, combine vinegar and brown sugar. Stir until sugar dissolves. Set aside.

    2. In a skillet, heat 2 tbsp of the oil over medium-high heat for 30 seconds. Add eggplant, in batches, and cook, stirring and tossing, until it begins to brown, about 3 minutes per batch. Transfer to slow cooker stoneware.

    3. In same skillet over medium heat, adding more oil if necessary, cook onion and celery, stirring, until softened, about 5 minutes. Add garlic, oregano and peppercorns and cook, stirring, for 1 minute. Add tomatoes, with juice, and balsamic mixture and bring to a boil. Boil for 1 minute to reduce liquid. Transfer to stoneware and stir thoroughly.

    4. Cover and cook on Low for 7 to 8 hours or on High for 4 hours, until eggplant is tender. Stir in olives and capers. Transfer to a serving bowl. Cover and refrigerate for 2 hours or overnight. Garnish with pine nuts and basil, if using.

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