Caponata is a Sicilian dish made with eggplant, celery and a sweet and sour dressing. The other vegetables vary, but often include tomatoes, onions, bell peppers and herbs like basil or mint. Capers, raisins, pine nuts or olives can also be added.
Caponata can be a side dish, and it’s particularly delicious served alongside seafood dishes like grilled or baked fish. It can also work as a light vegetarian main course, but these days, you’ll most likely see it as an appetizer. Serve it warm or cold in your Party Crock with crusty bread slices and an Italian wine for the perfect summer starter.
- 1 tablespoon oil
- 2 small ribs celery, diced
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 small eggplant, peeled, cubed (about 4 cups)
- 3 tablespoons balsamic vinegar
- 3 tablespoons capers
- 1/4 teaspoon crushed red pepper
- 1 tablespoon snipped fresh basil
- In cast iron crock over medium on stovetop, heat oil. Add celery, onions and garlic. Cook until celery is tender, about 8 minutes.
- Stir in tomatoes, eggplant, vinegar, capers and red pepper.
- Place crock on slow cooker base. Cover and cook on HIGH for 2 1/2 to 3 hours or MEDIUM for 5 to 6 hours.
- Stir in basil before serving.