Best 2 Slow Cooker Caponata Recipes

**Caponata: A Sicilian Symphony of Flavors**

Caponata, a quintessential Sicilian dish, is a delightful symphony of flavors that captures the essence of the Mediterranean. This versatile dish, with its sweet, tangy, and savory notes, can be enjoyed as an appetizer, a side dish, or even as a main course. In this article, we present a collection of slow-cooker caponata recipes that offer a convenient and flavorful way to savor this Sicilian specialty.

Our slow-cooker caponata recipes cater to various dietary preferences and cooking styles. From the classic caponata recipe that showcases the traditional combination of eggplant, celery, and bell peppers, to a vegan version that substitutes eggplant with zucchini, and even a gluten-free option that uses almond flour instead of breadcrumbs, our recipes provide options for everyone to enjoy this delectable dish.

Whether you prefer a traditional caponata with its rich tomato sauce and capers, or a lighter version with a tangy vinaigrette dressing, our recipes offer a range of options to suit your taste buds. Additionally, we provide tips on how to adjust the spiciness level of the dish, ensuring that everyone can enjoy caponata according to their preference.

So, gather your ingredients, select your preferred recipe, and let your slow cooker do the work. Immerse yourself in the vibrant flavors of caponata, a dish that embodies the culinary heritage of Sicily. Buon Appetito!

Let's cook with our recipes!

SLOW-COOKER CAPONATA

Slow-Cooker Caponata image

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

Provided by Taste of Home

Categories Appetizers

Time 5h20m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

2 medium eggplants, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
12 garlic cloves, sliced
1/2 cup dry red wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
4 teaspoons capers, undrained
5 bay leaves
1-1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
French bread baguette slices, toasted
Optional: Fresh basil leaves, toasted pine nuts and additional olive oil

Steps:

Place first 11 ingredients in a 6-qt. slow cooker (do not stir). Cook, covered, on high for 3 hours. Stir gently; replace cover. Cook on high 2 hours longer or until vegetables are tender. Cool slightly; discard bay leaves. Serve with toasted baguette slices, adding toppings as desired.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

SLOW-COOKER SPICY CAPONATA

Slow-Cooker Spicy Caponata image

Add Sicilian flavors to your party with these meatless appetizers. Serve slow cooked spicy vegetable Caponata with bread or crackers.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 5h45m

Yield 32

Number Of Ingredients 17

Ingredients

2 small unpeeled eggplants (3/4 lb each), cut into 3/4-inch pieces
1 lb plum (Roma) tomatoes, coarsely chopped
3 stalks celery, sliced (1 1/3 cups)
1 large zucchini, cut in half lengthwise, then cut crosswise into slices (2 cups)
1 red or orange bell pepper, cut into 1-inch pieces
1 large sweet onion, chopped (1 cup)
1/2 cup raisins
3 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup coarsely chopped pitted green olives
1/4 cup capers, drained
2 tablespoons red wine vinegar
Toasted bread slices or assorted crackers, if desired

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix eggplant, tomatoes, celery, zucchini, bell pepper, onion, raisins, tomato paste, sugar, pepper flakes and pepper.
Cover; cook on Low heat setting 5 hours.
Stir basil, parsley, olives, capers and vinegar into slow cooker. Cool completely. Refrigerate until well chilled. Serve caponata cold or at room temperature with bread or crackers.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg

Tips:

Choose ripe and flavorful vegetables: The quality of your vegetables will directly impact the taste of your caponata, so be sure to select ripe, firm, and flavorful eggplant, zucchini, celery, and tomatoes.
Cut the vegetables into uniform pieces: This will help them cook evenly and give the caponata a more cohesive texture.
Don't overcrowd the slow cooker: If you're using a smaller slow cooker, you may need to cook the caponata in batches. Otherwise, the vegetables may not cook evenly.
Cook the caponata on low for 6-8 hours: This will allow the flavors to meld and develop fully.
Serve the caponata warm or at room temperature: It can be enjoyed as an appetizer, side dish, or main course.

Conclusion:

Slow-cooker caponata is a delicious and versatile dish that can be enjoyed by people of all ages. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or spicy, there's a slow-cooker caponata recipe out there for you. So next time you're looking for a simple and flavorful dish to add to your repertoire, give slow-cooker caponata a try. You won't be disappointed!