Guide to Prepare Crockpot Eggplant 🍆Caponata in 26 Minutes for Mom

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, crockpot eggplant 🍆caponata. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crockpot Eggplant 🍆Caponata is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Crockpot Eggplant 🍆Caponata is something that I’ve loved my entire life.

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!

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

The ingredients needed to make Crockpot Eggplant 🍆Caponata:

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

Instructions 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 this up with this exceptional food crockpot eggplant 🍆caponata recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!