Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, crockpot eggplant 🍆caponata. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Crockpot Eggplant 🍆Caponata is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Crockpot Eggplant 🍆Caponata is something that I’ve loved my whole 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 Caponata is a Sicilian eggplant relish made with celery, onion, and tomatoes cooked into a sweet and sour sauce and served with bread as an appetizer.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook crockpot eggplant 🍆caponata using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Crockpot Eggplant 🍆Caponata:

1. Prepare 2 eggplants, peeled, cut into chunks
2. Take 2 onions, sliced
3. Get 10 cloves garlic, minced
4. Make ready 1 can condensed cream of mushroom soup
5. Take 1 can condensed tomato soup
6. Get 1 can (14.5 ounce) diced tomatoes
7. Prepare 3 heaping tablespoons stuffed spanish olives(with some juice from the olive jar)
8. Get 1 tablespoon oregano
9. Prepare 1/8 teaspoon black pepper
10. Prepare 1/8 teaspoon crushed red pepper
11. Prepare 2 tablespoons balsamic vinegar
12. Prepare 1 can (6 ounce) tomato paste
13. Make ready Parmesan cheese

Equally good for an all-vegetable entree or as a side to go along. Crockpot Caponata - Gluten-Free, Dairy-Free & Vegetarian Recipe. Crockpot caponata is one of my favorite comfort foods. Served over brown rice pasta this is like having spaghetti and red sauce, only so much better!

Steps 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 😉!!!

Using the crockpot to make this recipe takes out the work of watching and regularly stirring a sauce as it. Crockpot Caponata Crockpot Caponata Crockpot Caponata. Eggplant tastes great grilled, stewed, baked, stir-fried, or crockpotted. This is my favorite way to eat it—loaded with pasta sauce and cheese. Find this Pin and more on crockpot, dinner by Sue Garner.

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