Monday, December 28, 2009
The most successful of my holiday dishes, and vegetarian!
Mix in a slow cooker:
1 medium eggplant, peeled and cubed at 1/2 "
1 14.5 oz can diced Italian plum tomatoes
1 med chopped onion
1 red bell pepper - chopped to 1/2 "
1/2 c. medium-hot salsa
1/4 c. extra virgin olive oil
2 T balsamic vinegar
1 t oregano leaves
3 cloves of minced garlic
1/2 t salt
You can add 2 T of capers, I prefer it without
Cook on low in a slow cooker for 7-8 hours until flavors meld.
To serve - put in a serving dish and add 1/3 cup of fresh basil strips
Serve on toasted Italian bread, like bruschetta.
For protein lovers, you can toast thin slices of provolone and or prosciutto on the bread first, then spoon the caponata on the top. (Very low cal without the cheese or meat!)Note: the picture above shows it served on eggplant slices. Bread works better!