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Crock Pot Caponata Recipe

Discussion in 'Crock Pot / Slow Cooker Recipes' started by Barbara G., Apr 1, 2016.

  1. Barbara G.

    Barbara G. Moderator Staff Member Member

    Joined:
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    1 pound plum tomatoes, chopped
    1 eggplant, in 1/2″ pieces
    2 medium zucchini, in 1/2″ pieces
    1 onion, finely chopped
    3 stalks celery, sliced
    1/2 cup chopped parsley
    2 Tablespoons red wine vinegar
    1 Tablespoon honey
    1/2 tsp. molasses
    1/4 cup raisins
    1/4 cup tomato paste
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper

    Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking.

    Source: Skinny Crock Pot
     

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