How to Prepare Crockpot Eggplant 🍆Caponata in 27 Minutes for Beginners

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, crockpot eggplant 🍆caponata. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana Epic Eggplant Caponata- simple, easy and bursting with summer flavor!

Crockpot Eggplant 🍆Caponata is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Crockpot Eggplant 🍆Caponata is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook crockpot eggplant 🍆caponata using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Crockpot Eggplant 🍆Caponata:

1. Take eggplants, peeled, cut into chunks
2. Get onions, sliced
3. Take garlic, minced
4. Get condensed cream of mushroom soup
5. Take condensed tomato soup
6. Make ready diced tomatoes
7. Get heaping tablespoons stuffed spanish olives(with some juice from the olive jar)
8. Make ready oregano
9. Make ready black pepper
10. Prepare crushed red pepper
11. Make ready balsamic vinegar
12. Get tomato paste
13. Take Parmesan cheese

Slow Cooker Eggplant & Bell Pepper Caponata. The mix of vegetables combine perfectly into a light and fresh dish. Some versions have olives or capers, others call for raisins or zucchini, and some even use hot peppers or anchovies. Crockpot Eggplant 🍆Caponata Easy and yummy 😋!!!.

Steps to make Crockpot Eggplant 🍆Caponata:

1. Place your peeled and cut up eggplant and sliced onions inside a crockpot……
2. Now add your minced garlic…..
3. Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly……
4. Now add your spanish olives, oregano and black pepper, mix lightly……
5. Next add the crushed red pepper,balsamic vinegar and tomato paste, mix all well….
6. Cook on Low for 8 hours, stirring lightly once every 2 hours if possible, if you can’t, don’t worry about it !!!! 😉
7. Serve over pasta of your choice topped with Parmesan cheese and enjoy 😉!!!

Place your peeled and cut up eggplant and sliced onions inside a crockpot. Next add your cream of mushroom soup, tomato soup and diced tomatoes, mix lightly. Caponata is originally a cooked vegetable salad, generally with aubergines, in a sweet and sour sauce. Though traditionally served as a side to a fish dish, it has lately become common to be served also as an entree. For this recipe, I chose to go with the classic ingredient of eggplants, with a personal addition of bell peppers and tomatoes.

So that is going to wrap it up with this special food crockpot eggplant 🍆caponata recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!